Vegetarian Turmeric-Ginger Carrot Soup
Total time50 min
Prep time15 min
Cook time35 min
4.6(19)
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 ½ tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp black pepper, freshly ground
- ¼ tsp cayenne pepper (optional)
- 1 ½ lb carrots, peeled and cut into 1-inch pieces
- 4 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- 2 tbsp fresh lime juice
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1–2 tbsp pumpkin seeds (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and grated ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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