I love this soup so much for its incredibly vibrant colours. It reminds me of the beautiful sun shining down on us. This recipe is velvety, smooth, comforting and tastes amazing. Turmeric is a very exotic flavour and it has wonderful benefits including improving liver and digestive functions. It is also anti-inflammatory. When things are working great on the inside, you can see the beauty on the outside including glowing skin!
3 tbsp olive oil
1 medium onion diced
5 cups peeled & sliced carrots
2 cloves garlic finely chopped
1 piece of thumb sized fresh ginger peeled and chopped finely
1 tsp of ground turmeric
1/2 tsp ground nutmeg
salt and pepper to taste
4 cups vegetable broth
1 8oz can coconut milk
For garnish: fresh oregano, toasted pumpkin seeds, hemp hearts and 2 tsp of canned coconut milk
1.) Heat olive oil over medium heat in a large pot.
2.) Add in carrots, onion and cook until softened. Approx. 10 minutes.
3.) Add in garlic, ginger, turmeric, nutmeg. salt and pepper to taste. Mix well together.
4.) Turn up heat and add in the vegetable broth.
5.) Bring to a boil, then reduce heat and simmer for about 20 minutes.
6.) Remove from stove and add in one canned coconut milk (approx. 8 ounces)
7.) Carefully add mixture to your Cuisinart Hurricane Pro 3.5 Peak HP Blender in batches to blend. Be careful with hot liquids when blending and let some steam escape.
8.) Serve in bowls and garnish with fresh oregano, toasted pumpkin seeds, sprinkle of hemp hearts and 1 tsp of leftover canned coconut milk
9.) Serve warm and enjoy!
For more information on the healing power of Turmeric, please check out https://lyfebotanicals.com/health/turmeric-benefits/