Carrot Soup with Ginger and Tumeric

• Vegan
• Gluten free
• Paleo

• Produce

  • 500 g Carrots
  • 3 cloves Garlic
  • 1 tbsp Ginger, fresh
  • 1 Onion, small

• Canned Goods

  • 1 liter Vegetable stock, hot

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Salt
  • 1 tsp Turmeric, fresh

• Oils & Vinegars

  • 3 tbsp Olive oil

Found on thegreedyvegan.com

Description

Ingredients

• 500g (1 lb) carrots, grated
• 3 tbsp olive oil, or oil of your choice
• 1 small onion, chopped
• 3 cloves of garlic, roughly chopped
• 1tbsp grated fresh ginger
• 1 tsp grated fresh turmeric
• ½ tsp black pepper
• 1 /2 tsp salt
• 1L hot vegetable stock

Directions

• Peel and grate the carrot, chop the onions and garlic
• Saute the onions over medium heat in a pan with 3 tbsp of oil. Once they are translucent and soft add the garlic, ginger, turmeric. carrots and seasoning.
• Saute everything for another 2-3 minutes over medium heat.
• Add the hot vegetable stock, bring to a boil and simmer for 5 minutes.
• Puree the soup with an immersion blender or use a free standing blender and do it in batches.
• Serve with some toasted pumpkin seeds, red pepper flakes and fresh coriander if you want.