Glowing Carrot Turmeric Soup
—Not On Website, Soup
Ingredients
1 tablespoon coconut oil ( or vegetable oil, olive oil)
½ cup chopped shallot ( 2 shallots, or ½ an onion)
2 tablespoons chopped, peeled turmeric ( see notes)
2 tablespoon chopped, peeled ginger root
4 garlic cloves, rough chopped
1 pint fresh carrot juice ( 2 cups– ok to use store bought) or use 2 cups veggie or chicken stock.
2 cups water
1 lb chopped carrots
½ teaspoon salt, then more to taste
¾ – 1 can of coconut milk, saving some for swirling if you want.
1 teaspoon curry powder
½ teaspoon apple cider vinegar, or lime juice
½ teaspoon soy sauce ( or Braggs liquid amino ) – this is optional, added for depth.
1 teaspoon maple syrup
Pinch or two cayenne, to taste
garnish with mint, cilantro or edible flowers
Directions
Peel and chop shallots, turmeric, ginger and garlic.
Chop the carrots into ½ inch rings, no need to peel if scrubbed.
Heat oil in a large pot, over medium heat.
Add shallots, turmeric root and ginger and sauté until golden, about 3-4 minutes. (see notes if using ground turmeric)
Add garlic and continue cooking, stirring about 2 minutes.
Add carrot juice, water and carrots and salt.
Bring to a boil, cover, turn heat down and simmer until carrots are tender, 15-20 minutes.
Let it cool a bit, then blend in batches until very smooth and velvety.
Place the soup back in a pot, over low heat and add coconut milk and curry, vinegar, soy, and maple. Simmer and stir until coconut milk is combined. Taste, adjust salt.
Add cayenne for a little heat.
Serve with fresh herbs and coconut milk swirls.