Golden Turmeric Carrot Soup
This Golden Turmeric Carrot soup will help your body to adjust to the changing climate, boost your immune system and provide your body + brain with more nutrients.
Ingredients
- 1 tablespoon coconut oil
- 1 Onion diced
- 3 cloves garlic minced
- 1 inch piece of ginger minced
- 1 teaspoon cumin
- 1 teaspoon ground turmeric
- 5 Carrots
- 4 cups Vegetable Stock*
- 1 tbsp Lemon Juice
- 1 can Coconut Milk optional, to drizzle on top
- Salt & pepper to taste
Instructions
Instant Pot Method
- Add coconut oil to Instant Pot and set Instant Pot to saute setting.
- Once hot add onion and saute for 3 minutes or until transparent. Add garlic and ginger and saute for 1 - 2 minutes.
- Add cumin and turmeric and stir to combine, saute for 1 minute or until fragrant.
- Add carrots, and stir to coat with spice mixture. Add vegetable broth and sir everything together.
- Cover Instant Pot and make sure to put valve in ‘sealing’ position.
- Turn off Instant Pot then turn on ‘manual’ setting and set time to 10 minutes.
- After time is up, use the turn valve to release the steam.
- Blend soup using an immersion blender or allow to cool to room temperature and blend using a regular blender.
- Add salt and pepper to taste and drizzle with coconut milk if desired.
Stove Top Method
- To a medium to large pot add coconut oil and heat to medium heat.
- Once hot add onion and saute for 3 - 5 minutes or until transparent. Add garlic and ginger and saute for 1 - 2 minutes.
- Add cumin and turmeric and stir to combine, saute for 1 minute or until fragrant.
- Add carrots, and stir to coat with spice mixture. Add vegetable broth and sir everything together.
- Reduce heat and cook for 25 minutes or until carrots are soft.
- Blend soup in pot using an immersion blender or allow to cool to room temperature and blend using a regular blender.
- Add salt and pepper to taste and drizzle with coconut milk if desired.
Notes
- *For a creamier soup substitute 1 cup vegetable broth for 1 cup coconut milk