Carrot, Turmeric + Ginger Soup

mbg Food Contributor By Christina Liva
mbg Food Contributor
Christina Liva is a writer, recipe developer, and former mbg food editor. She founded Yay Lunch and is currently based in Virginia.

Carrot, Turmeric + Ginger Soup

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

And do you want your passion for wellness to change the world? Become A Functional Nutrition Coach! Enroll today to join our upcoming live office hours.

Advertisement

More On This Topic

The 14-Day Detox Plan

The 14-Day Detox Plan
More Food

Popular Stories

Advertisement

Latest Articles

Latest Articles
Advertisement

Sites We Love

Your article and new folder have been saved!