The Ultimate Healthy Carrot Soup (With Ginger & Turmeric)

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Homemade broth enhances flavor without extra cost.

ginger

🥗Healthier: turmeric

💰Cheaper: none

Turmeric offers a similar warmth and color.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while remaining neutral.

Chop the onion into decent chunks and the celery into manageable pieces.

Chop the carrots into manageable pieces, not too small but not too big.

Peel the sweet potatoes and cut them into slightly bigger pieces.

Heat a decent amount of olive oil in a pan over medium heat.

Add the chopped onions and celery to the pan and cook until softened and translucent.

Grate in the garlic and mix it into the onions and celery.

Boil water for the vegetable stock and melt the stock cube in the hot water.

Pour the melted stock into the pan with the softened vegetables.

Add the chopped carrots and sweet potatoes to the pan.

Pour in additional boiling water to cover the vegetables and stir.

Add ground ginger and a generous amount of turmeric to the pan.

Cover the pan with a lid and let it cook for about 45 minutes until the vegetables are soft.

After 45 minutes, check the vegetables; they should be soft and starting to thicken the soup.

Use a blender to blend the cooked vegetables, adding some of the liquid from the pan to help with blending.

Once blended to a smooth consistency, mix the blended vegetables back with the remaining liquid in the pan.

Taste the soup and season with salt and a generous amount of black pepper to your liking.

Serve the soup in a bowl, optionally with bread and butter.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens