Description
Treat your tummy right with this Turmeric, Ginger and Roasted Carrot Soup. Perfect for chilly days, this vegan anti-inflammatory soup is gentle on the gut while giving your immune system a boost.
Ingredients
Units
Scale
- 1 lb carrots (6-7 large carrots), peeled and chopped
- 3 tablespoons olive oil, divided
- 1 medium onion, quartered
- 3 cloves garlic
- 1 tablespoon minced fresh ginger
- 2 teaspoons turmeric
- 1 teaspoon cumin
- 4 cups low-sodium vegetable broth
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper or chili powder
- 2 Tablespoons lemon juice
- 1/2 cup lite coconut milk, for serving
- parsley, for garnish
Instructions
- Preheat oven to 400°F. Place chopped carrots on baking sheet. Drizzle with 1 Tablespoon olive oil; toss to combine. Place in oven and roast for 12 minutes.
- Remove from oven and add onion, breaking each quarter in half, garlic cloves and 1 Tablespoon olive oil. Stir to cover with the olive oil. Place back in the oven and roast an additional 12 minutes.
- Meanwhile, in a large stock pot on the stove, saute remaining 1 Tablespoon olive oil, minced ginger, turmeric and cumin over medium heat until fragrant, about 30 seconds. Add in vegetable broth; stir and bring to a simmer.
- Add in the roasted vegetables, salt, pepper, cayenne pepper and lemon juice; bring to a boil. Remove from heat. Using an immersion blender, puree the vegetables until the soup is a smooth consistency. If you don’t have an immersion blender, work in batches and transfer to blender and blend until pureed, return to pot.
- Serve with a splash coconut milk. Garnish with parsley, if desired. Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 196
- Sugar: 8 g
- Sodium: 375 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg