Creamy Carrot, Orange, Ginger & Turmeric Soup
This hearty soup is filled with healing and the complex flavors are heavenly! The instructions are for an Instapot, but you can do this easily enough in a regular cooking pot. Just increase the cooking time to about 40 minutes.
Ingredients
- 1 tbl avocado oil (or your fave cooking oil)
- 1 large yellow onion chopped
- 4 cloves fresh garlic minced (dehydrated garlic will work too)
- 1 inch Fresh Ginger peeled and chopped
- 1 bunch chopped carrots scrubbed (peeling is tossing out vitamins!)
- 2 stalks chopped celery You can also add extra veggies - I added a couple of zucchini
- 1 orange peeled and quartered
- 1/2 tsp ground turmeric
- 3 1/2 cups chicken or veggie broth
- 1 tsp sea salt
- 1/2 tsp pepper
- 1 15 oz can coconut milk
- 1/4 cup pure maple syrup
Instructions
- On your instapot, press saute, once the pot is hot add in the oil. Heat the oil and add onions. Cook for 2 - 3 minutes, till translucent.
- Add garlic, saute 1 minute
- Add ginger, carrots, celery, orange, turmeric and salt. Stir. Turn the pot off. Add in broth and salt and stir well
- Put on the lid, seal the vent and using the Manual mode, set for 8 minutes. Start. When the pot beeps, quick release the steam and remove the lid.
- Blend the cooked soup with either an immersion blender or put into a high speed blender (split into 3 parts).
- Add the coconut milk and maple syrup and blend again. Put back into pot and keep on warm or a low simmer. Season to taste with salt and pepper.
- Serve with a sprig of fresh cilantro and a little swirl of coconut milk or fresh cream.
Tried this recipe?Let us know how it was!