Carrot Ginger Soup
Packed with fresh carrots, fragrant ginger, and warming turmeric, this comforting soup is finished with a vibrant, spicy garnish. It is a nutrient-dense and easy-to-make vegan meal perfect for a healthy lunch or a cozy dinner. The blend of earthy root vegetables and zesty aromatics creates a rich, smooth texture that pairs perfectly with the fresh coriander and chili topping.
Instructions
- 1
Heat the vegetable oil (2 tbsp) in a [large saucepan] over a medium heat.
- 2
Add the onion (1), carrots (750 g), celery stalks (2 stalk), and bay leaves (1) and cook for 10 minutes, stirring often.
- 3
Add the fresh ginger root (5 cm), turmeric powder (2 tsp), and garlic cloves (2 clove). Mix well and cook for five minutes.
- 4
Pour in the vegetable stock (1 litre) and bring to the boil. Reduce the heat and simmer for 15 minutes until the carrots are tender.
- 5
Discard the [bay leaves], let the soup cool slightly, then blitz with a [stick blender] until completely smooth. Warm through before serving.
- 6
In a [small bowl], combine the coriander (1 handful), spring onions (4), green chili (1), sesame oil (4 tsp), and lime juice (2 tsp) to create the garnish.
- 7
Ladle the soup into bowls and top each with the prepared coriander garnish.
Nutrition Facts
Per portion