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Carrot Ginger Soup with Turmeric and Coconut Cream Swirl

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.

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