Wow, this soup packs a punch! It is easty to make, full of vital nutrients to support your immune system and has a vibrant, pleasing colour that all appeals to all ages. The combination of garlic, onions, ginger AND turmeric is top of the list for antiviral, antibacterial and antinflammatory qualities. Be sure to choose organic ingredients.
Carrot and Turmeric Soup
1 1/2 tablespoons coconut or olive oil
1 small onion, chopped
1 tablespoon minced ginger
2 cloves garlic, minced
1 1/2 tsp. turmeric
1 1/2 pounds carrots, peeled and chopped
4 cups low sodium vegetable or chicken broth
1/2 cup freshly squeezed orange juice
1/2 tsp kosher or sea salt
1/4 tsp black pepper
Optional garnishes: roasted pumpkin seeds or sunflower seeds, cilantro, greek yogurt (or goat yogurt)
Heat the oil in a large soup pot over medium heat.
Add the onion and cook till soft (5-6 min).
Stir in garlic, ginger and turmeric and saute for a minute until fragrant.
Add the carrots, broth and bring to a boil.
Cover and reduce to a simmer.
Cook about 25 min or until the carrots are tender.
Stir in the orange juice.
Salt and pepper to taste.
Use an immersion blender (or pour into a blender) and carefully puree until smooth texture.
Ladle into bowls, garnish and enjoy