Ginger and Turmeric Carrot Soup


Serves 4

2 tablespoons olive oil

1 ½ lb / 680 gr carrots, peeled and chopped

1 medium onion, chopped

2 garlic cloves, chopped

1-inch piece of fresh ginger, peeled and grated

½ teaspoon ground turmeric

1 teaspoon fine grain sea salt

A pinch of red pepper flakes

Ground black pepper to taste

4 ½ cups / 1.2 liters good tasting vegetable stock*

Greek yogurt (or full fat coconut milk)

Chopped fresh parsley

* I rarely make my own broth. I always use all-natural vegetable bouillon cubes instead, such as Rapunzel.


Heat the olive oil in a large saucepan over medium heat. Add onion and saute’ for about 4 minutes, until translucent. Add garlic, ginger, red pepper flakes, turmeric and salt and saute’ for 2 minutes or until the spices are nice and fragrant. Add the carrots and saute' for 3 minutes.

Pour in the vegetable stock, bring to a boil and lower to simmer. Cook for 15 to 20 minutes, or until carrots are cooked through.

Remove soup from the heat and with the help of an immersion blender puree soup; alternatively you can puree in batches in a blender (be careful not to splatter the hot liquid onto yourself though).

Divide soup between bowls and place a dollop of Greek yogurt (or drizzle of coconut milk) in the center of each. Top with chopped parsley and a pinch of additional salt and freshly ground pepper if desired.

Serve with brown rice or quinoa to make a complete one-bowl meal.