Ingredients
Soup Ingredients
- 1 tbsp olive oil
- 1 lb carrots, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- ½ tsp turmeric
- 4 cups vegetable broth
- Salt & pepper, to taste
- Juice of ½ lemon
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, and grated fresh ginger and sauté for 2 to 3 minutes until fragrant and the onions are translucent.
- Simmer Vegetables: Add the chopped carrots, turmeric, and vegetable broth to the pot. Bring to a boil, then reduce heat to a simmer and cook for 20 to 25 minutes, or until the carrots are tender when pierced with a fork.
- Blend Soup: Carefully transfer the cooked mixture to a blender and blend until completely smooth. Alternatively, use an immersion blender directly in the pot for convenience.
- Finish and Season: Return the blended soup to the pot, stir in the juice of half a lemon, and season with salt and pepper to taste. Warm through gently over low heat if needed, then serve the soup warm.
Notes
- Add coconut milk for a creamy twist and richer flavor.
- The soup freezes beautifully for up to 2 months; thaw and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup / Detox
- Method: Stovetop
- Cuisine: Asian-Inspired / Fusion
- Diet: Vegan
