Carrot Ginger Turmeric Soup

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(Gluten-free, Grain-free, Dairy-free, Egg-free, Soy-free, Refined Sugar-free, Vegetarian, Vegan, optionally Nut-free)

Serves 4

INGREDIENTS:

  • 1 tablespoon coconut, avocado, or olive oil
  • 1-pound carrots, peeled and chopped
  • 1 white onion, diced
  • Kosher or fine sea salt
  • 3 garlic cloves, grated
  • 2 tablespoons grated fresh ginger
  • 1 tablespoon Bare Organics Organic Turmeric Root Powder
  • 4 cups gluten-free vegetable broth
  • Freshly ground black pepper

Optional for serving:

  • Coconut cream
  • Chili crisp
  • Toasted pine nuts
  • Cilantro

DIRECTIONS:

Heat oil in a large pot over medium heat. Add the carrots and onion with a pinch of salt. Cook for about 6 minutes or until the onion is soft and translucent. Add the garlic, ginger, and turmeric and cook, stirring for 1-2 minutes or until fragrant. Add the vegetable broth, bring to a boil, cover, reduce heat, and simmer for about 20 minutes or until the carrots are soft. 

Blend the soup until smooth and creamy. Taste and adjust seasoning with salt and pepper as needed.

Serve with desired toppings.