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

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

Difficulty: Easy

Preparation: 10 min
Cook: 30 min
Clean up: 10 min

Steps: 3 steps
10 Ingredients

Difficulty: Easy
Steps: 3 steps
10 Ingredients

Preparation: 10 min
Cook: 30 min
Clean up: 10 min

Instructions

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.

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.

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.

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Reviews

Name: Carrot Ginger Turmeric Soup
Prep time: P0Y0M0D0H10M0S
Cook time: P0Y0M0D0H30M0S
Total time: P0Y0M0D0H40M0S
Yield: Serves 4 people
Cuisine: Asian
Ingredients: 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

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

Nutrition

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