Carrot Ginger Soup with a Hint of Turmeric
Preparation Time:
60 min
Ingredients:
- 500g of carrots
- 1 tablespoon of fresh ginger, grated
- 1 teaspoon of turmeric powder
- 1 onion, chopped
- 2 cloves of garlic, minced
- 500ml of vegetable stock
- 2 tablespoons of olive oil
- Salt to taste
- Pepper to taste
- Fresh coriander for garnish
Kitchen Tools Needed:
- Pot
- Blender
- Knife
- Cutting Board
- Measuring Cups
- Ladle
Instructions:
- Heat the olive oil in a pot over medium heat.
- Add the chopped onion and minced garlic, sauté until the onion becomes translucent.
- Add the grated ginger and turmeric powder, stirring for a minute to combine the flavors.
- Incorporate the chopped carrots and sauté for a few minutes.
- Pour in the vegetable stock and bring the mixture to a boil.
- Reduce the heat and let it simmer for about 30 minutes or until the carrots are tender.
- Remove the pot from heat and let it cool slightly.
- Blend the soup until smooth using a blender.
- Season with salt and pepper to taste, and reheat gently if necessary.
- Serve hot, garnished with fresh coriander.
Macros:
- Total Calories: 250kcal
- Carbs: 30g
- Proteins: 5g
- Fats: 10g
