Carrot Ginger Soup
Posted: | Categories: Recipes | Tags:gluten-free soup vegan
Carrot Ginger Soup
Melissa Ben-Ishay
Savory Recipes
My soup recipes keep getting better and better. This one is packed with ingredients to heal you, like fresh ginger, fresh turmeric (ground is fine if you can’t find fresh!), veggies, and legumes. The chickpeas and lentils make it more filling and have lots of polyphenols that help boost longevity. It’s the ultimate feel-good soup, in sickness and in health.
Ingredients
- 2 small yellow onions
- 3 stalks celery
- 6 medium carrots
- 2 tablespoons avocado oil
- 1 teaspoon salt, divided (¼ teaspoon to start and then ¾ teaspoon at the end)
- 1 medium sweet potato, peeled
- 6 cups vegetable broth
- 1 3-inch knob fresh ginger
- 3 knobs fresh turmeric root or 1 tablespoon ground turmeric
- 1 can chickpeas, drained and rinsed
- 1 cup red lentils, rinsed
- ½ cup coconut milk
- 1 1/2 teaspoons cumin
- ¼ teaspoon pepper
Directions
- Chop the onions and celery and cut the carrots into 1/2” thick coins.
- Heat the avocado oil in a large stock pot and add the veggies. Season with ¼ teaspoon salt.
- While the vegetables cook, roughly chop the sweet potato into ½” thick cubes, then add to the pot. Stir to combine.
- Pour in the broth and cover with a lid to bring to a simmer.
- While the soup cooks, peel the ginger and turmeric and add to a blender. Scoop out about a cup of broth from the soup and add to the blender; pulse until completely smooth.
- Pour the ginger-turmeric mixture into the soup, and add the chickpeas and lentils.
- Bring the soup to a boil, then lower heat to a simmer. Continue cooking until the veggies are soft and lentils are tender, about 1 hour.
- Stir in the coconut milk, cumin, remaining salt, and pepper. Adjust seasonings to taste and serve.
