Carrot Ginger Soup with Turmeric and Coconut Cream Swirl Recipe

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients

• 1 tablespoon olive oil or coconut oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 teaspoons fresh ginger, grated
• 1 teaspoon ground turmeric
• 6 large carrots, peeled and sliced
• 4 cups vegetable broth
• 1/2 cup coconut milk (plus extra for swirling)
• Juice of 1/2 lime
• 1/4 teaspoon sea salt (or to taste)
• Freshly ground black pepper, to taste
• Fresh cilantro or chives, for garnish

Instructions

1. Heat the oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until translucent.
2. Add the garlic, ginger, and turmeric, and cook for 1–2 minutes until fragrant.
3. Stir in the carrots and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the carrots are tender.
4. Use an immersion blender (or transfer to a blender) to puree the soup until smooth. Stir in the coconut milk, lime juice, salt, and pepper.
5. Serve warm, swirling extra coconut milk on top for a decorative finish. Garnish with cilantro or chives.

Nutritional Highlights:

• Carrots: High in beta-carotene, supporting skin health, vision, and immune function.
• Turmeric: Contains curcumin, a powerful anti-inflammatory and antioxidant compound.
• Coconut Milk: Provides healthy fats that aid in satiety and nutrient absorption.