GINGER, TURMERIC SPICED SPRING CARROT SOUP

The refreshing flavors of ginger, turmeric and carrot shine brightly in this velvety blended soup.

This bright, vibrantly spiced soup is velvety smooth and light. It’s the essence of spring kicked up with a hit of heat, a little sunshine in a bowl.

Ingredients

• 2 Tablespoons coconut oil
• 2 to 3 small green onions, white and light green parts only, cleaned and chopped
• 1 or 2 cloves of garlic, minced
• 1-inch piece of ginger, peeled and grated
• A pinch of red pepper flakes
• 1 ½ pounds young carrots, sliced 1/2 inch thick
• 1 tsp fine sea salt
• ¼ tsp ground cinnamon
• 1-inch piece of turmeric root, peeled and grated (or use ½ tsp ground)
• Freshly ground pepper to taste
• 4 cups (1 quart) filtered water
• ¼ cup plain yogurt or full fat coconut milk for serving
• Chopped flat leaf parsley or carrot fronds for garnish

Instructions

1. Melt coconut oil in a medium saucepan over medium heat. Sweat the green onions, garlic, minced ginger, and pepper flakes for 1 to 2 minutes or just until glossy. Do not brown or develop color.
2. Add carrots, salt, cinnamon and turmeric and cook another 1-2 minutes, stirring occasionally. Add water and bring to a boil. Reduce heat, and simmer until carrots are very soft, 20-25 minutes.
3. Puree soup in batches in a high speed blender.
4. If serving cold, chill soup for at least 3-4 hours or overnight.
5. Divide soup between 4 to 6 bowls and place a spoonful of yogurt or drizzle of coconut milk in center of each and finish with chopped parsley or carrot fonds and a pinch of additional salt and freshly ground pepper if desired.

Notes

Gluten-Free, Grain-Free, Paleo, Vegan (use coconut milk instead of yogurt to finish the soup)

http://gourmandeinthekitchen.com/ginger-turmeric-spiced-carrot-soup-recipe/