Creamy Spiced Carrot Soup
Try this delicious soup made with turmeric, along with other delicious spices and anti-inflammatory ingredients.
- 2 Tbsp coconut oil
- 2 lbs carrots peeled and sliced
- 1 large onion chopped
- 2 stalks celery thinly sliced
- ¼ cup fresh ginger peeled and chopped
- Salt and pepper to taste
- 2 tsp ground turmeric
- 2 tsp ground cumin
- 2 tsp ground coriander
- 6 cups bone broth
- 1 13.5 oz can coconut milk, unsweetened
- 2 Tbsp coconut yogurt
Heat coconut oil in a soup pot on medium heat until melted. Add carrots, onion, celery, ginger, ¾ tsp salt and ½ tsp pepper. Cook, stirring occasionally, until vegetables are tender, about 12-14 minutes.
Stir in turmeric, cumin and coriander and cook until spices are fragrant, about 2 minutes. Stir in broth, coconut milk and ½ tsp salt. Bring to a boil, then reduce heat and simmer until carrots are very tender, about 15-20 minutes.
Puree soup using an immersion blender or standard blender (in batches). Adjust seasoning with additional salt and pepper if needed.
Serve topped with coconut yogurt.
- Try topping soup with crunched NutThins crackers or raw hulled pumpkin seeds for some crunch.
- Refrigerate without toppings up to 4 days or make multiple batches and freeze in an air tight container up to 2 months. Freeze in individual containers to have quick pre-made lunch or dinner on hand.
Keyword Anti-Inflammatory, Soup