Carrot, Turmeric + Ginger Soup
Carrot, Turmeric + Ginger Soup
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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
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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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Christina Liva is a writer, recipe developer, and former food editor at mindbodygreen. She received her bachelor's degree in english from Georgetown University, and has also written for Goop and Zagat. Liva is the founder of Yay Lunch, a company based in Virginia that helps provide healthy lunches to kids.