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Carrot Turmeric Soup

This soup is rich and comforting soup and it will warm your soul during these cold, winter months! It's perfect served alone, or pair it with our poke bowl or Thai salad!


Ingredients:


2 Tbs unsalted butter

1/4 cup crystalized ginger

1 Tbs grated fresh tumeric

2 garlic cloves, minced

1 tsp sugar

32 oz. carrots

4 cups water

1 1/2 cups carrot juice

2 sprigs fresh thyme

1/2 tsp baking soda

1 Tbs apple cider vinegar

2 onions, diced (500g)


Instructions:


Melt butter in large saucepan over medium heat. Add onions, crystalized ginger, turmeric, garlic, 2 tsp salt, and sugar and cook, stirring frequently, until onions are softened (not browned) 5-7 minutes. Increase heat to high, add carrots, water, and 3/4 cup carrot juice, thyme, and baking soda and bring to a simmer. Reduce heat to medium-low and simmer covered, until carrots are tender, 20-25 minutes. Discard thyme sprigs. Process soup in the blender until smooth, 1-2 minutes (work in batches and do not overfill blender). Return soup to pot and stir in vinegar and remaining 3/4 cup carrot juice. Return to simmer over medium heat and season to taste with salt and pepper. Serve with sour cream or greek yogurt and chives.


Serves 6.


Macros per cup: P 1 / C 22 / F 2 / CALORIES 95




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