1 inch piece of fresh turmeric, peeled and grated (or sub 1/2 teaspoon
1 1/2 pounds carrots, chopped into 1-inch pieces
4 cups vegetable
Salt + Pepper
Chopped parsley for serving
Heat a large soup pot over medium high heat. Add the coconut oil and once melted toss in the onion. Cook until the onions are fragrant and start to soften or “sweat”. About 5 minutes. Add the garlic, ginger, turmeric, salt, and pepper stirring frequently until fragrant. About 30 seconds.
Toss in the chopped carrots and continue sautéing for a few minutes.
Add broth and bring to a boil. Reduce heat and simmer until the carrots are soft. About 20 minutes. Carefully add the soup to the blender and whirl away until smooth. Taste test and adjust seasonings if need be.
Return the soup to the stove and heat on low for an additional 10-15 minutes so the flavors have a chance to enhance.
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