When the weather starts to get chilly, I turn to this turmeric ginger carrot soup for rejuvenation, antioxidants and tasty feels. This soup is slightly spicy from the ginger and peppers and the carrots add an amazing sweetness. Added bonus – it’s super easy to pull together for a quick lunch or dinner.
INGREDIENTS
1 lb carrots
2-3 cloves garlic
3-4 red chili peppers (to taste)
2 tbs olive oil
1 tbs grated ginger
1 tbs grated turmeric
1 tsp salt
1 tsp cumin
1 tsp coriander powder
1 tsp red chili powder
Freshly ground pepper
4 cups vegetable stock
1 heaping tbs coconut milk
Garnish – lime juice, sliced carrots, pepitas, chili oil, paprika
Note: for the beans and veggies, just use your favorites or what you have in your pantry.
METHOD
1 Drizzle oil over carrots, garlic, and peppers and then roast in the air fryer (425F at 10 min) or oven (450F for 20 min). Add ginger and roast for an additional minute
2 Transfer to the blender and add all spices and vegetable stock. Blend for 1-2 minutes
3 Add the coconut milk and blend for another minute
4 Place in serving bowls and garnish. Enjoy with crusty bread or on its own – it’s super hearty and soul-warming!
Food restrictions
🌱 Vegan friendly
🌱 Jain friendly – replace carrots with yellow bell peppers and butternut squash
Tags: Soup, Quick & Easy
