Carrot Turmeric Soup
Ingredients
- 1-2 tablespoons extra virgin olive oil
- 1/2 large white or yellow onion roughly chopped
- 1 garlic clove minced
- 1 teaspoon ginger root minced
- 4-5 medium-large size carrots cut into 2" chunks
- 1-1.5 teaspoons ground turmeric
- 1 quart vegetable broth plus 1-2 cups as needed for consistency
- 2 small oranges juiced
- Pinch of black pepper salt
Instructions
- In a large pot over medium heat, warm the oil.
- Cook the onion and garlic, stirring, for 5 minutes, or until the mixture is soft and translucent.
- Add the carrots, turmeric, and ginger and stir to combine.
- Reduce the heat to medium-low and add a quart of broth and orange juice.
- Cover and simmer for about 10 minutes.
- Add the black pepper and salt to taste.
- Using a blender, puree the soup until very smooth.
- Add extra broth or liquid as needed to reach the consistency you prefer.