why make this recipe
This Anti-Inflammatory Ginger & Turmeric Carrot Soup is not just delicious but also offers many health benefits. Both ginger and turmeric are known for their anti-inflammatory properties, making this soup a great choice for anyone looking to boost their health. Plus, it’s warm, comforting, and packed with nutrients. It’s perfect for a chilly day or whenever you need a health boost!
how to make Anti-Inflammatory Ginger & Turmeric Carrot Soup
Ingredients:
- 2 cups carrots, chopped
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fresh turmeric, grated (or 1 teaspoon ground turmeric)
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup coconut milk (optional, for creaminess)
- Salt and pepper to taste
- Olive oil for sautéing
Directions:
- In a pot, heat olive oil over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the garlic, ginger, and turmeric, cooking for another minute.
- Add the chopped carrots and vegetable broth, bringing to a boil.
- Reduce heat and simmer for about 20-25 minutes until the carrots are tender.
- Blend the soup until smooth using an immersion blender or in batches in a regular blender.
- Stir in coconut milk if using, and season with salt and pepper to taste.
- Serve warm.
how to serve Anti-Inflammatory Ginger & Turmeric Carrot Soup
Serve this soup warm in bowls. You can garnish it with a sprinkle of fresh herbs or a drizzle of olive oil for extra flavor. It pairs well with crusty bread or a side salad for a nutritious meal.
how to store Anti-Inflammatory Ginger & Turmeric Carrot Soup
Store any leftover soup in an airtight container in the refrigerator. It can last for up to 3-4 days. If you want to keep it longer, consider freezing it. Just make sure to let it cool before transferring it to a freezer-safe container.
tips to make Anti-Inflammatory Ginger & Turmeric Carrot Soup
- For a spicier kick, add a pinch of cayenne pepper.
- Use fresh turmeric for the best flavor, but ground turmeric works well too.
- If you like a chunkier soup, you can skip the blending step or blend only half of the soup.
variation
You can add other vegetables like sweet potatoes or butternut squash for different flavors and textures. Additionally, a splash of lime juice can give it a refreshing twist.
FAQs
Can I make this soup vegan?
Yes! This soup is naturally vegan as long as you skip the coconut milk or use a plant-based option.
Is it safe to eat raw turmeric?
Fresh turmeric can be eaten raw, but cooking it enhances its flavor and may make it easier for your body to absorb its nutrients.
Can I use frozen carrots?
Yes, you can use frozen carrots if fresh ones are not available. Just note that cooking time may vary slightly.
Anti-Inflammatory Ginger & Turmeric Carrot Soup
Ingredients
Method
- In a pot, heat olive oil over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the garlic, ginger, and turmeric, cooking for another minute.
- Add the chopped carrots and vegetable broth, bringing to a boil.
- Reduce heat and simmer for about 20-25 minutes until the carrots are tender.
- Blend the soup until smooth using an immersion blender or in batches in a regular blender.
- Stir in coconut milk if using, and season with salt and pepper to taste.
- Serve warm.
Notes
