Carrot Ginger Turmeric Soup

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Servings: 4 Prep: 20 min Cook: 30 min Dairy Free GAPS Gluten Free Keto Low Carb Paleo Immersion Blender Soup: Hot Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Fresh Turmeric, Fresh Ginger, Fresh Mint Leaves, Extra Virgin Olive Oil, Cumin, Ground Coriander, Nutmeg, Full Fat Coconut Milk

Ingredients

½ small onion

4 carrots

2 inches fresh turmeric ⚠

2 inches fresh ginger ⚠

4 cloves garlic

2 tablespoons fresh mint leaves, optional ⚠

2 tablespoons extra virgin olive oil ⚠

4 cups chicken broth

½ teaspoon sea salt, plus more to taste

½ teaspoon cumin ⚠

½ teaspoon ground coriander ⚠

⅛ teaspoon nutmeg ⚠

⅛ teaspoon cayenne, optional

8 ounces full fat coconut milk ⚠

1 teaspoon apple cider vinegar

Instructions

1. Peel and chop onion, carrots, turmeric, and ginger. Peel and roughly chop garlic. Thinly slice mint into a chiffonade.

2. Heat oil in a large pot, over medium heat.

3. Add onion, turmeric, ginger, and garlic and sauté until fragrant, about 3-4 minutes.

4. Add chicken broth, carrots, salt, cumin, coriander, nutmeg, and cayenne.

5. Bring to a boil, then cover and reduce heat to a simmer. Cook until carrots are tender, 15-20 minutes.

6. Use an immersion blender to blend until completely smooth, or blend in batches using a countertop blender.

7. Place the soup back in the pot over low heat. Add coconut milk and apple cider vinegar and stir to combine. Taste and add additional salt if needed.

8. Optional: Serve garnished with fresh mint.