Carrot Soup with Ginger and Turmeric

Ingredients

• 2 tablespoon olive oil or coconut oil
• 1 small onion, chopped
• 1 celery rib, chopped
• 2 pounds carrots, peeled and chopped
• 1 medium sweet potato, peeled and chopped
• 1- inch piece fresh ginger peeled and minced or 1 teaspoon ground ginger
• 1- inch piece fresh turmeric, peeled and minced or 1 teaspoon ground turmeric
• 1 orange, freshly squeezed
• 6 cups vegetable broth or chicken broth, plus more if needed
• Salt and ground black pepper to taste
• 3 tablespoons coconut milk, plus more for topping ((optional))
• full-fat coconut milk, red chili flakes, croutons, toasted pistachios.
• Fresh herbs like parsley, thyme or basil.

Instructions

1. 1

   In a soup pot or Dutch, oven heat the oil over medium heat. Add the onion, celery, carrots and sweet potatoes and saute, stirring frequently for about 4 minutes.

2. 2

   Add the ginger and turmeric and saute for another 3 minutes or until the onions are translucent and the vegetables look bright and glossy.

3. 3

   Add the freshly squeezed orange juice and the broth. Stir and bring to a boil. Reduce the heat to low and cover the pan. Simmer until the vegetables are tender, about 20 - 25 minutes.

4. 4

   Using an immersion blender, puree the soup until smooth. (or puree in batches in a blender or food processor). The soup will be creamy and smooth.

5. 5

   If using a regular blender or food processor, return the soup to the pot.

6. 6

   Season to taste with salt and ground black pepper. Simmer for 5 additional minutes. OPTIONAL: If using coconut milk (optional), add it at the same time you add the salt and pepper and allow the soup to simmer on low heat, stirring a few times to make sure nothing sticks to the bottom of the pot.

7. 7

   Ladle the soup into bowls and garnish with extra coconut milk (optional), toasted pistachios (optional) and bread croutons (optional)