Have you ever picked up some fresh turmeric root at the market, just to have it sort of sit in your kitchen and shrivel up? Well, here is an easy, season-appropriate way to put that turmeric root to really good use. This soup will make you want to curl up under a blanket and turn the phone off.
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healing carrot, ginger & turmeric soup
1 tbsp. coconut oil or ghee
½ onion, chopped
3 tbsp. chopped, peeled fresh turmeric root
2 tbsp. chopped, peeled ginger root
1 tsp. curry powder
4 garlic cloves, coarsely chopped
4 cups vegetable broth
1 pound roughly chopped carrots
2 parsnips, roughly chopped
1 can coconut milk
Juice of 1 fresh lime
2 tbsp. jaggery or piloncillo sugar
Sea salt and pepper to taste
Sesame seeds for garnish
Heat oil in a large pot, over medium heat. Add the onion, turmeric root and ginger and sauté until golden, about 4 minutes. Add garlic and curry powder and continue cooking, stirring about 2 minutes. Add the carrots and parsnips, and cook for about another 5 minutes, stirring, until they start to warm up and blend with the other ingredients. Add the vegetable broth and bring to a boil. Cover, reduce heat and simmer for about another 20 minutes until the carrots and parsnips are tender.
Blend with an immersion blender, or in small batches in a high-speed blender. Be careful when using a traditional blender as hot contents create pressure. Return the pureed mixture to the pot, and add the coconut milk, lime, and sugar. Return to just a simmer, give it one more stir, and remove the soup from the heat. Check flavor for salt and pepper. Serve in soup cups with a sprinkle of sesame seeds for garnish.
| Servings |
servings
|
- 1 tbsp. coconut oil or ghee
- ½ onion chopped
- 3 tbsp. fresh turmeric root peeled and chopped
- 2 tbsp. ginger root peeled and chopped
- 1 tsp. curry powder
- 4 cloves garlic coarsely chopped
- 4 cups vegetable broth
- 1 pound carrots
- 2 parsnips roughly chopped
- 1 can coconut milk
- Juice of 1 fresh lime
- 2 tbsp. jaggery or piloncillo sugar substitue with 1 1/2 tsp. cane sugar
- Sea salt and pepper to taste
- Sesame seeds for garnish
Ingredients
|
- Heat oil in a large pot, over medium heat. Add the onion, turmeric root and ginger and sauté until golden, about 4 minutes.
- Add garlic and curry powder and continue cooking, stirring about 2 minutes.
- Add the carrots and parsnips, and cook for about another 5 minutes, stirring, until they start to warm up and blend with the other ingredients.
- Add the vegetable broth and bring to a boil.
- Cover, reduce heat and simmer for about another 20 minutes until the carrots and parsnips are tender.
- Blend with an immersion blender, or in small batches in a high-speed blender. Be careful when using a traditional blender as hot contents create pressure.
- Return the pureed mixture to the pot, and add the coconut milk, lime, and sugar. Return to just a simmer, give it one more stir, and remove the soup from the heat.
- Check flavor for salt and pepper. Serve in soup cups with a sprinkle of sesame seeds for garnish.
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