Carrot Ginger Tumeric Soup
Nutrivore Score: 368
Ingredients
- 2 tablespoons olive oil extra virgin
- 1/2 cup onion chopped (about 1/2 onion)
- 2 tablespoons turmeric peeled and chopped fresh
- 2 tablespoons ginger peeled and chopped fresh
- 4 cloves garlic rough chopped
- 4 cups chicken stock
- 1 pound carrots chopped
- 1/2 teaspoon salt plus more to taste
- 1/2 teaspoons cumin ground
- 1/2 teaspoon coriander ground
- 1 pinch nutmeg
- 1 pinch cayenne optional
- 1 cup coconut milk
- 1 teaspoon apple cider vinegar
- 2 tablespoons mint fresh leaves, chiffonade
Instructions
- Heat oil in a large pot, over medium heat.
- Add onion, turmeric, ginger and garlic and sauté until fragrant, about 3 to 4 minutes.
- Add chicken stock, carrots, salt, cumin, coriander, nutmeg and cayenne (if using).
- Bring to a boil, then cover and reduce heat to a simmer. Cook until carrots are tender, 15 to 20 minutes.
- Use an immersion blender to blend until completely smooth, or blend in batches using a countertop blender.
- Place the soup back in the pot over low heat. Add coconut milk and apple cider vinegar and stir to combine. Taste and add additional salt if needed. Optional: serve garnished with fresh mint.
Nutrition
Nutrition Facts
Carrot Ginger Tumeric Soup
Amount per Serving
Calories
339
% Daily Value*
Fat
23
g
35
%
Saturated Fat
13
g
81
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Cholesterol
7
mg
2
%
Sodium
724
mg
31
%
Potassium
908
mg
26
%
Carbohydrates
27
g
9
%
Fiber
5
g
21
%
Sugar
10
g
11
%
Protein
9
g
18
%
Vitamin A
19072
IU
381
%
Vitamin C
12
mg
15
%
Calcium
83
mg
8
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
If you can’t find fresh turmeric root, replace with 1 tablespoon ground turmeric.