Carrot Turmeric Soup Recipe

Creamy Carrot Turmeric Soup (GlutenFree, Vegan)

WEBAug 12, 2022 · In a large pot over medium-high heat, heat up the olive oil and then sauté the chopped carrots, onions and minced garlic, until the …

Rating: 5/5(1)
1. In a large pot over medium heat, sauté the chopped carrots, onions and minced garlic, until the onions turn translucent (around 15 minutes).
2. Add in turmeric powder and sauté for one minute before adding in water and stock.
3. Allow the vegetable-stock mixture to simmer for 40 minutes over medium-low heat, until carrots are tender enough to be cut with a wooden spoon.
4. Let vegetable-stock mixture cool down for a while before transferring it to an electric blender and process until you get a thick but smooth and creamy soup.

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Anti Inflammatory Vegetable Soup with Turmeric {vegan nyssa's …

WEBDec 9, 2021 · In a large soup pot heat olive oil over medium heat. Add diced onion, celery, and carrots. Sauté, stirring occasionally, until onions are soft and translucent – about 6-7 …

Rating: 4.9/5(12)

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Creamy Turmeric Carrot Soup Recipe Simply Quinoa

WEBFeb 3, 2023 · Sauté for 3-5 minutes until the veggies start to soften. Add the garlic, ginger, turmeric, salt, and pepper, and sauté for a few more …

1. Heat the olive oil in a large dutch oven or saucepan. Add the fennel, leeks, carrots, and squash. Saute for 3 - 5 minutes until the veggies start to soften. Add the garlic, ginger, turmeric, salt, and pepper, and saute for a few more minutes.
2. Add the broth and coconut milk. Bring the mixture to a boil, cover and simmer for 20 minutes.
3. Once the soup is cooked, add it to a blender and blend until creamy. You could also use an immersion blender. Taste and adjust seasonings to your taste.
4. Serve immediately with a dollop of coconut yogurt and enjoy!

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Ginger and Turmeric Carrot Soup As Easy As Apple Pie

WEBDec 1, 2015 · Add the garlic, ginger, turmeric, orange zest, salt, pepper and sautee for 2 minutes or until the spices are fragrant. Add the carrots …

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and sautee for about 5 minutes, until translucent. Add the garlic, ginger, turmeric, orange zest, salt, pepper and sautee for 2 minutes or until the spices are fragrant. Add the carrots and sautee for 3 minutes.
2. Pour in the vegetable stock and orange juice, bring to a boil and lower to simmer. Cook for 20 to 25 minutes, or until the carrots are cooked through.
3. Puree the soup in batches in a high speed blender. Taste and add more salt and pepper if necessary.
4. Return the soup to the pan and reheat, adding more liquid if you prefer a thinner consistency.

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