Vibrant Carrot Soup
The carrot isn’t the only star in this colorful soup. The turmeric has a distinctive flavor often included in curries and Asian cuisine. Beyond its kitchen applications, in many cultures this pungent spice is used medicinally as an anti-inflammatory and antioxidant.
These properties are important for reducing the risk of kidney infections and preventing inflammation in the body. Turmeric also contains curcumin, a plant chemical that is being studied for its potential anticancer effect.
Makes
Serving size
Ingredients
1 tablespoon olive oil
½ sweet onion, chopped
2 teaspoons fresh ginger, peeled and grated
1 teaspoon fresh garlic, minced
4 cups water
3 carrots, chopped
1 teaspoon ground turmeric
½ cup coconut milk
1 tablespoon fresh cilantro, chopped
Instructions
- In a large saucepan over medium-high heat, heat the olive oil.
- Sauté the onion, ginger, and garlic until softened, about 3 minutes.
- Stir in the water, carrots, and turmeric. Bring the soup to a boil, reduce the heat to low, and simmer until the carrots are tender, about 20 minutes.
- Transfer the soup in batches to a food processor (or blender), and process with the coconut milk until the soup is smooth. Return the soup to the pan and reheat.
- Serve topped with the cilantro.
Cooking Tip
The turmeric in this recipe adds the technicolor brightness to the soup, not the carrots. Turmeric has been a popular fabric dye in many cultures for thousands of years.
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