Carrot Soup with Ginger and Tumeric
Servings: 4 portions
- 500 g carrots grated
- 3 tbsp olive oil or oil of your choice
- 1 small onion chopped
- 3 cloves garlic roughly chopped
- 1 tbsp ginger fresh, grated
- 1 tsp turmeric fresh, grated
- 1/2 tsp black pepper ground
- 1/2 tsp salt
- 1 L hot vegetable stock
Peel and grate the carrot, chop the onions and garlic
Saute the onions over medium heat in a pan with 3 tbsp of oil. Once they are translucent and soft, add the garlic, ginger, turmeric, carrots and seasoning.
Saute everything for another 2-3 minutes over medium heat.
Add the hot vegetable stock, bring to a boil and simmer for 5 minutes.
Puree the soup with an immersion blender or use a free standing blender and do it in batches.
Serve with some toasted pumpkin seeds, red pepper flakes and fresh coriander if you want.
Serving: 1bowl | Calories: 174kcal | Carbohydrates: 19g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Sodium: 1379mg | Potassium: 463mg | Fiber: 4g | Sugar: 9g | Vitamin A: 21415IU | Vitamin C: 10.1mg | Calcium: 52mg | Iron: 0.7mg