Carrot, Turmeric + Ginger Soup

Serves 4

Ingredients

  • 4 cups low-sodium vegetable broth
  • 1 yellow onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 teaspoons freshly grated ginger
  • 1 pound carrots, coarsely chopped
  • 2 teaspoons turmeric, ground
  • 1 teaspoon lemon juice
  • 1 tablespoon sliced fresh chives
  • 4 tablespoons coconut yogurt
  • olive oil

Preparation

1. Add olive oil to a large stockpot (just enough to just coat the bottom). Add onions and garlic with salt, pepper and turmeric and sauté for about a minute until fragrant. Add carrots. Add veggie broth and bring to a boil. Reduce to a simmer and cook for around 20-25 minutes until carrots are tender.

2. Allow the soup to cool slightly, then blend either in a blender or with an immersion blender until smooth. Re-heat as desired and top each bowl with a tablespoon of coconut yogurt and chives.

Photos by Vanessa Rees

Recipes + Styling by Christina Liva


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