14 Pavillion Drive, Airport Oaks, Auckland


Ginger, Turmeric Spiced Spring Carrot Soup

Ginger, Turmeric Spiced Spring Carrot Soup
Serves: Ready In:


•  2 Tablespoons coconut oil
•   2 to 3 small green onions, white and light green parts only, cleaned and chopped
•   1 or 2 cloves of garlic, minced1-inch piece of ginger, peeled and gratedA pinch of red pepper flakes
•   1 ½ pounds young carrots, sliced
•   1/2 inch thick1 tsp fine sea salt
•   ¼ tsp ground cinnamon
•   1-inch piece of turmeric root, peeled and grated (or use ½ tsp ground)
•   Freshly ground pepper to taste
•   4 cups (1 quart) filtered water
•   ¼ cup plain yogurt or full fat coconut milk for serving
•   Chopped flat leaf parsley or carrot fronds for garnish



• Melt coconut oil in a medium saucepan over medium heat. 
•   Sweat the green onions, garlic, minced ginger, and pepper flakes for 1 to 2 minutes or just until glossy. 
•   Do not brown or develop color.Add carrots, salt, cinnamon and turmeric and cook another 1-2 minutes, stirring occasionally. 
•   Add water and bring to a boil. Reduce heat, and simmer until carrots are very soft, 20-25 minutes.
•   Puree soup in batches in a high speed blender.If serving cold, chill soup for at least 3-4 hours or overnight.
•   Divide soup between 4 to 6 bowls and place a spoonful of yogurt or drizzle of coconut milk in center of each and finish with chopped parsley or carrot fonds and a pinch of additional salt and freshly ground pepper if desired.


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