Carrot Ginger Turmeric Soup
Carrot Ginger Turmeric Soup
Try this quick and easy vegetarian recipe by Sarah Benjamin from Simply Special.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 10 minutes
  • Cooking Time 40 minutes
  • Yield 4 servings
  • 1 kilogram Carrots, peeled and cut into chunks
  • 500 grams Potatoes, peeled and cut into chunks
  • 1 large Onion, roughly chopped
  • 2 Garlic cloves, roughly chopped
  • 1 large piece (about 5cm) Ginger, grated
  • 1 tablespoon Turmeric powder
  • Salt and pepper, to season
  1. Heat 2 tablespoons of oil in a deep pan and sauté onion, garlic, ginger and turmeric over a medium heat until the onion is translucent
  2. Add the carrots and potatoes and toss to combine. Next, cover all the ingredients with vegetable or chicken stock or water
  3. Bring up to a boil, then turn the heat down and simmer for about 20 minutes, until all the vegetables are soft. Using an immersion blender, whizz everything up till it becomes a thick, velvety soup. Season to taste with salt and pepper, and serve

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