Ingredients
Equipment
Method
- Peel and slice the carrots into thin rounds; finely chop the onion and mince the garlic.
- In a large pot, heat the olive oil over medium heat, add the chopped onion and garlic, and let them soften and turn golden.
- Add the sliced carrots and turmeric, stirring until the carrots are coated; then pour in the vegetable broth, bring to a boil, and lower the heat to simmer for about 25 minutes.
- Once the carrots are tender, use an immersion blender to puree the soup until smooth; stir in the coconut milk and optional lemon juice, then adjust seasoning with salt and pepper.
- Ladle the soup into bowls, sprinkle fresh coriander on top, and serve piping hot with crusty bread or crackers.
Nutrition
Calories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 7gSodium: 300mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 150IUVitamin C: 15mgCalcium: 2mgIron: 4mg
Notes
Roasting the carrots briefly before adding them to the pot enhances their sweetness and adds depth of flavor. The lemon juice brightens the soup, so don't skip it! You can also vary the herbs; if you’re not a fan of coriander, try parsley or basil instead. Store leftovers in an airtight container in the fridge for up to four days or freeze for up to three months. Use organic carrots for better flavor and try to toast the turmeric lightly before adding liquids for enhanced flavor. This recipe is naturally gluten-free, but always check your broth labels to be sure.
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