Carrot Ginger Turmeric Soup

by Marc Matsumoto on Dec 13, 2016

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Servings
2 servings
Course
Soup and Stew

Ingredients

  • 1 tablespoon olive oil
  • 11 ounces carrots (about 3 large carrots)
  • 6 ounces onion (~1 small onion, finely chopped)
  • .7 ounces ginger (finely minced)
  • 1 teaspoon salt
  • 2 ½ cups water
  • ½ teaspoon turmeric

Instructions

  1. Add the olive oil to a pan and the saute the carrots, onions, ginger and salt over medium heat until the onions and carrots are browned and tender.
  2. Add the water and turmeric and then bring to a boil.
  3. Blend the mixture with either an immersion blender or a regular blender until smooth.
  4. Reheat, adjust salt to taste and then serve.

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