Carrot, Turmeric & Ginger Soup Recipe
January Flavour of the Month Recipe
Carrot, Turmeric & Ginger Soup (VG) served with sourdough bread
Makes approximately 1 litre
Boost your immunity
Turmeric and ginger both have powerful anti-inflammatory properties that support the immune system’s ability to function effectively. Ginger’s natural antimicrobial qualities can help ward off colds and other illnesses, and it may also ease sore throats and congestion.
Ingredients
- White onion – 100g
- Fresh root ginger – 20g
- Carrots – 400g
- Kaffir lime leaves (fresh or dried) – 2
- Ground turmeric – 3g
- Whole coriander seeds – 1g
- Table salt – 4g
- Caster sugar – 5g
- Coconut milk – 300ml
- Water – 250ml
- Vegetable oil – 15ml
- Lime juice – 15ml
Method
- Peel the onion, ginger and carrots before weighing.
- Thinly slice the onion. Place in a large pan with the vegetable oil and coriander seeds, and gently sweat over a low heat.
- Finely chop the ginger. Once the onions are soft and translucent (about 20 minutes), add the ginger and continue to cook gently for a further 15 minutes. Keep the heat low so that neither the onion nor ginger colours.
- Slice the carrots into thin rounds and add them to the pan along with the turmeric. Stir well to coat evenly.
- Add all remaining ingredients except the lime juice. Bring to a gentle simmer and cook until the carrots are very soft; they should easily break when pressed with the back of a spoon.
- Blend using a stick blender until completely smooth and silky. Add the lime juice and blend again to incorporate.
- Serve immediately, or allow to cool before storing in the fridge or freezer for later use.