Description
A creamy, nutrient-dense vegetable soup featuring sweet roasted carrots, fresh zucchini, and spicy ginger.
Ingredients
1 lb carrots, peeled and sliced
2 medium zucchini, chopped
1 large yellow onion, diced
3 cloves garlic, minced
2 inches fresh ginger, grated
2 tbsp extra virgin olive oil
5 cups vegetable broth
1/2 tsp ground turmeric
Salt and black pepper to taste
Fresh cilantro for garnish
Instructions
Step 1: Sauté the diced onions in olive oil over medium heat in a large pot until translucent.
Step 2: Add minced garlic and grated ginger to the pot and cook for 1 minute until fragrant.
Step 3: Toss in the carrots and zucchini, cooking for 5 minutes to slightly soften.
Step 4: Pour in the vegetable broth and add turmeric, salt, and pepper.
Step 5: Bring to a boil, then reduce heat and simmer for 25 minutes until carrots are soft.
Step 6: Use an immersion blender to puree the soup until completely smooth and creamy.
Step 7: Serve hot with a garnish of fresh cilantro and a drizzle of olive oil.
Notes
For a richer flavor, roast the carrots at 400°F for 20 minutes before adding them to the soup pot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 185 kcal
- Sugar: 9g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
