Carrot, Turmeric & Ginger Soup
Ingredients
- 100 gr Yellow onion, roughly chopped {about 2 medium onions}
- 1 Celery stalk, chopped
- 500 gr Carrots, chopped
- 500 ml Vegetable broth { up to 700 ml of homemade or pre-made}
- 10 gr Ginger root, peeled
- 3 tsp Turmeric powder {or to taste}
- 2 Garlic cloves, chopped {or 2 tsp of garlic powder}
- 1 ½ tsp Salt
Instructions
- To your pot add the oil and sauté the onion with a pinch of salt, until they are a nice light brown color. Be careful not to burn them or they will give an aftertaste to the soup.
- Add the celery, carrots, ginger root, garlic, turmeric, and sauté on medium high for about 5 minutes or until you get some caramelization in the veggies.
- Add the broth (start with 500ml. After the soup is blended you can add more if you want it thinner). Put the lid on and cook on medium low until all the veggies are cooked through. About 20 minutes.
- Lower the heat to a minimum and using an immersion blender blend the soup until smooth. Finish by adding salt to taste.
- Serve with a splash of olive oil or cream, and croutons.
Notes
If you use store-bought vegetable broth, make sure to buy low-sodium, and don't add your salt until the end of the cooking time.