Soothing Carrot Ginger-Spiced Soup
With anti-inflammatory turmeric, gut-loving garlic, and soothing ginger, (and inspired by the Carrot Ginger Soup on Level II) we're confident this nourishing soup will be universally welcomed all winter long. Keep this bookmarked far beyond the cold season and make it part of your permanent rotation— it's a perfect dish for when you'd rather eat in, than brave the cold.
INGREDIENTS (Serves 3-4):
- 1 yellow onion (chopped)
- 8-10 medium sized carrots (peeled)
- 1.5 inch knob of fresh ginger (chopped)
- 1 garlic clove (chopped)
- 1 apple (chopped)
- 4 cups vegetable broth
- 1.5 tsp turmeric powder
- salt + pepper
FOR THE TOPPING:
- Toasted sesame seeds
- toasted sesame oil
- coconut milk
Preheat oven to 400 degrees.
Chop onion, garlic, apple and ginger and peel carrots. Place whole carrots on a baking sheet and drizzle with olive oil, salt and pepper. Toss and roast in oven for 20-25 minutes, or until they are fork tender.
While carrots are roasting, place garlic and onion in a soup pot with olive oil, salt and pepper and sauté until they become slightly translucent. Add apple, ginger and turmeric and keep sautéing, adding in a splash of vegetable broth if any starts to stick to bottom of pan.
When carrots are finished roasting, set aside about 2 whole carrots, and chop the rest into big pieces. Add them into pot with other vegetables as well as the rest of the broth. Simmer over low heat until broth comes to a boil, then turn off heat.
Using a hand blender or regular blender, blend until soup is smooth or to your desired consistency. If soup is too thick slowly add in a little more broth, being careful not to add too much at once.
Divide soup into bowls, top with the side of whole roasted carrots, toasted sesame seeds, a drizzle of toasted sesame oil, micro-greens and a splash of coconut milk (if you like it creamy). Enjoy!