Ingredients

  • Serves 4 people
  • 500 g carrots (peeled and sliced)

  • 250 g potatoes (peeled and cut into chunks)

  • ½ large onion (roughly sliced)

  • 1 clove garlic (roughly chopped)

  • 1 pc 2 cm ginger (grated)

  • ½ tbsp turmeric powder

  • 600 ml vegetable stock (substitute with water)

  • 2 tbsp vegetable oil

  • salt

  • pepper

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Recipe Courtesy of
Asian Food Network

Carrot Ginger Turmeric Soup

Try out this recipe for a delicious, vegetarian twist on ‘chicken soup for the soul’, chock full of antioxidants and vitamins
  • Easy
  • 10 min
  • 30 min
  • 10 min
  • 3 steps
  • 10 Ingredients
  • Easy
  • 3 steps
  • 10 Ingredients
  • 10 min
  • 30 min
  • 10 min

Instructions

  1. Fry spices

    • Heat 2 tbsp vegetable oil in a deep pan and sauté sliced onion, garlic, grated ginger and turmeric powder over medium heat until the onion is translucent.
    Fry spices


  2. Cook vegetables

    • Stir in the carrot slices and potato chunks, then cover with vegetable stock.

    | This doesn’t have to be vegetarian! Feel free to use chicken stock as well!

    • Bring to a boil, then reduce heat to low and simmer for about 15 minutes, or until all the vegetables are soft.
    Cook vegetables


  3. Blend soup

    • Using an immersion blender or a jug blender, blend the soup until it becomes it achieves a smooth, but thick consistency.

    | You can adjust the texture of the soup by how much you blend it. If you are looking for a smoother soup, blend for longer. If you prefer more texture in your soup, blend for a shorter time.



Plate and Serve!

Transfer over to serving plate and serve hot.

Plate and Serve!
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Ingredients
  • Serves 4 people
  • 500 g carrots (peeled and sliced)

  • 250 g potatoes (peeled and cut into chunks)

  • ½ large onion (roughly sliced)

  • 1 clove garlic (roughly chopped)

  • 1 pc 2 cm ginger (grated)

  • ½ tbsp turmeric powder

  • 600 ml vegetable stock (substitute with water)

  • 2 tbsp vegetable oil

  • salt

  • pepper

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