Creamy Turmeric Carrot Soup [ 40 min ]
This soup brings together the vivid colors and warm flavors of carrots and turmeric, creating a visually stunning and delicious dish. The creamy coconut milk adds a luxurious texture, while the ginger and garlic provide a subtle yet invigorating kick. Perfect for a quick weeknight dinner or as an appetizer for a special meal, this soup is as delightful to look at as it is to eat. A perfect cozy food to wrap yourself in the autumn season atmosphere.
Ingrédients
- 5 medium carrots, sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon turmeric powder
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the garlic and ginger, cooking for another 2 minutes until fragrant.
- Stir in the turmeric powder, salt, and black pepper.
- Add the sliced carrots and vegetable broth. Bring to a boil, then reduce to a simmer and cook until carrots are tender, about 20 minutes.
- Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth.
- Stir in the coconut milk and return to a gentle simmer for 5 minutes.
- Taste and adjust seasoning as necessary.
- Garnish with fresh cilantro before serving, if desired.
Nutrition
Serving: 100gCalories: 210kcalCarbohydrates: 21gProtéines: 3gFat: 14gSucre: 10g
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