Last weekend I made a lentil dish from Jamie Oliver’s 15 Minute Meals for which I needed carrots and hence had a bunch of carrots leftover. I wanted to make something warm and comforting because it was raining outside and the weather couldn’t be more depressive.
I used Pinterest to inspire me for different carrot soups and came up with this beautiful Ginger Turmeric Carrot soup. I always eat some bread on the side with something simple such as half an avocado seasoned with some salt, pepper and chili flakes as I often don’t feel satisfied after a bowl of soup and I need something more filling.
Preferably I just toast some bread, or get a beautiful French baguette, and have it with some creamy butter and salt. But to satisfy my fat cravings, an avocado is a much healthier option.
GINGER TURMERIC CARROT SOUP. – 2 large bowls
2 tbsp coconut oil
2 cloves of garlic
3-4 cm of ginger
a pinch of red pepper flakes
500 gr of carrots
1 tsp sea solt
1 tsp cinnamon
1 tsp turmeric
3 cups water
optional: greek yogurt or coconut milk
garnish: carrot top. (yes, the green stuff!)
Dice the onion, smash the garlic with the side of your knife and peel of the skin of both the garlic and the ginger and chop it finely. Rinse the carrots well so all sand is washed off and you don’t have to peel them and chop them in small pieces of 1cm each discarding the ends.
Melt the coconut oil in a medium saucepan over medium heat and sauté the onions, garlic, ginger and red pepper flakes. Don’t let them brown, only sweat until it’s glossy. Then add the carrots, salt, cinnamon, turmeric and cook for a few minutes. You know it’s ready when the beautiful flavours fill your kitchen. Once this happens it’s time to add 3 cups of water and cook for 20 minutes with the lid on until the carrots are soft.
Turn off the heat and use an immersion blender to puree your soup. Divide the soup between the 2 large bowls and spoon in some greek yogurt or coconut milk. On the picture I garnished my soup with some fresh ground pepper, some more chili flakes and some of the carrot green which has a parsley-like flavour (so re-use it and don’t throw it out!).