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–+ servings

Healing Carrot, Ginger and Turmeric Soup

This warming ginger and turmeric soup is vibrant and cozy with many healthy benefits. The natural sweetness of the butternut squash and carrots with the rich creamy texture of the coconut milk leaves you feeling all warm and cozy.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3
Course: Soup
Calories: 196.02
Ingredients Equipment Method Nutrition

Ingredients
  

  • 1 tbsp extra virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger
  • 1 tsp ground turmeric
  • 2 medium-large carrots, peeled and chopped
  • 2 cups butternut squash, cut in 1" cubes (or more carrots)
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
  • 3½ cups vegetable broth
  • 1/3 cup coconut milk, extra for garnishing
  • 1-2 tsp maple syrup

Equipment

  • Dutch oven or soup pot
  • blender

Method
 

  1. In a Dutch oven or soup pot, add olive oil over medium heat, add onion and sauté for about 3 minutes. Add garlic and ginger, sauté for another minute to release the aromas. Stir in turmeric and simmer for another minute.
  2. Add carrots and butternut squash and cook for about 3-4 minutes. Stir in salt and pepper, add vegetable broth and bring to a boil, then reduce heat and simmer for 15-17 minutes until squash and carrots are tender.
  3. Purée using an immersion blender or stand blender until the soup is smooth. If you are using a blender, transfer soup in small batches or wait for 10 minutes. Return soup to the pot and stir in coconut milk and maple syrup. Taste soup to adjust seasonings if necessary.
  4. Garnish options are vegan coconut yogurt or milk, parsley, walnuts, chili pepper flakes. Enjoy!

Nutrition

Calories: 196.02kcalCarbohydrates: 27.94gProtein: 2.47gFat: 9.76gSaturated Fat: 4.94gPolyunsaturated Fat: 0.65gMonounsaturated Fat: 3.64gSodium: 1522.12mgPotassium: 616.19mgFiber: 4.36gSugar: 11.42gVitamin A: 17301IUVitamin C: 26.5mgCalcium: 82.99mgIron: 1.57mg

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