Skip to content

Carrot, Turmeric + Ginger Soup

Christina Liva
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

Advertisement
This ad is displayed using third party content and we do not control its accessibility features.

More On This Topic

$39.99

How To Make Healthy & Delicious Meals

How To Make Healthy & Delicious Meals
More Food

Popular Stories

Advertisement
This ad is displayed using third party content and we do not control its accessibility features.

Latest Articles

Latest Articles

Your article and new folder have been saved!