Ginger & Tumeric Carrot Soup

carrot soup

 

I have an over abundance of organic carrots right now because I accidentally ordered 50# from Azure Standard last month. My mouth about dropped when our driver unloaded two 25# bags and they both had my name on it. Surely I thought there had been a mistake in their warehouse, nope the mistake rested squarely on my shoulders.

So after pawning off as many carrots as I could earlier this month and taking one entire 25# bag to my mother-in-laws for her horses I still had a large bag of carrots filling up my spare refrigerator. What ever was I going to do with all of those carrots?

Then it dawned on me! Carrot soup.

I knew it was going to have to be extra special carrot soup in order for my family to enjoy it and maybe even request second helpings. So I set to work one afternoon with my vegetable peeler in hand and got to work.

For a family my size, nine of us in total, I peeled five pounds of those beta carotene packed vitamin sticks. Unfortunately, I also clogged our garbage disposal in the meantime with the peels. My husband wasn’t too thrilled about that one. Note to self, do not put peels down the drain, potato, carrot or otherwise. Thankfully, the end result of my peeling was well received by my husband so he has forgiven me for my careless mistake.

After I finished making the soup and we all sat down for dinner I cautiously awaited the final verdict on this new recipe. I think one of my three year old twins summed it up best when she said “nummy soup Mommy” and my two year old son said “more, Mommy, more”.

 

Print Recipe
Ginger & Tumeric Carrot Soup
A creamy and hearty soup packed with beta carotene and immune boosting turmeric. Vegan and absolutely delicious!
Course Main
Cuisine Soup
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main
Cuisine Soup
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Peel, chop and wash carrots. Boil in a large pot until soft.
  2. In a separate pan, sauté onions with 2T vegetable stock until translucent.
  3. Drain carrots when tender.
  4. Add onions, tumeric, ginger, salt, coconut milk, remaining vegetable stock to carrots. Cook until heated through.
  5. In a high speed blender, puree mixture until smooth. Return to large pot and heat through if necessary.
  6. Top with fresh basil leaves if desired.
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