Low Sodium Roasted Carrot & Turmeric Soup

Total time1 hr

Prep time15 min

Cook time45 min

Low Sodium Roasted Carrot & Turmeric Soup

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Ingredients

4 servings

2 lb carrots, peeled and cut into 1-inch pieces
Carrots Loose Organic Bunch Carrots Grimmway Farms Cut & Peeled Baby Carrots Cal-Organic Farms Baby Carrots, Rainbow, Cut & Peeled Bolthouse Farms Baby-Cut Carrots
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3 tbsp coconut oil, divided
1 tsp fine sea salt, divided, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 medium yellow onion, roughly chopped
4 cloves garlic, smashed
1 tbsp fresh turmeric, peeled and finely grated (or 1 tsp ground turmeric)
1 tbsp fresh ginger, peeled and finely grated
4 cups bone broth (homemade or aip-compliant brand)
1 can (13.5 oz) full-fat coconut milk
1 tbsp apple cider vinegar

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
1 tbsp coconut oil, for drizzling (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Spread the carrot pieces on a rimmed baking sheet, toss with 2 tablespoons of the coconut oil and ½ teaspoon of the salt, and arrange in a single layer.
2
Roast the carrots for 30–35 minutes, flipping once halfway through, until the edges are deeply caramelized and a fork slides through the thickest piece without resistance.

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