Healthy Soup Recipe: Carrot Ginger Turmeric Soup by Chef Rachel Carr
Whole food chef Rachel Carr shares a healthy and comforting Carrot Ginger soup recipe that will boost your immune system, warm up your taste buds and keep away the winter blues.
Fresh turmeric and ginger are key ingredients for staying healthy all winter long and they are both are well known for fighting inflammation, preventing disease and keeping bacteria at bay. Saffron enhances the beautiful yellow color of the turmeric and carrots. Spicy chili peppers add interest and zest, while clearing congestion and improving circulation, which helps to keep you warm and healthy all winter long!
Equipment needed: 4 qt sauce pan, knife, ladle
– 12 Carrots, peeled and chopped
– 1 small onion, minced
– 4 cloves garlic, minced
– 1 “ ginger, peeled and grated
– 1 “ turmeric, peeled and grated
– 2 cups vegetable stock or water
– 1/2 cup coconut milk
– salt and pepper to taste
– pinch saffron
– dash chili sauce (such as sriracha or habanero pepper sauce) or to taste (optional)
– juice of 1/2 lemon
In a medium sauce pan, heat 2 Tablespoons of olive oil and sauté the onions until translucent. Add the minced garlic, ginger and turmeric and sauté for a few minutes more. Add the carrots and cook for a few more minutes. Add the water or vegetable stock and bring to a boil. Turn down the heat and simmer until carrots are tender. Add the saffron, chili sauce and lemon. Puree this mixture in a blender until smooth. Season with salt and pepper to taste. Garnish with chopped chives to serve.
Enjoy this colorful and healthy Carrot Ginger soup recipe on the next cold, winter night and see how great you feel the next day!
Vegan Chef Rachel Carr can be found at www.rachelcarr.com.