Appetizers / Soups / Salads

GINGER AND TURMERIC CARROT SOUP is for Soup.

GINGER AND TURMERIC CARROT SOUP takes several minutes to prepare.

GINGER AND TURMERIC CARROT SOUP takes several minutes to cook.

GINGER AND TURMERIC CARROT SOUP makes 4 servings.

The ingredients for GINGER AND TURMERIC CARROT SOUP are:

2 tbsp Coconut Oil
2-3 small green onions, white and light green parts only, cleaned and chopped
2 cloves Garlic, minced
1 tsp Ginger Root, grated
1.5 lbs. young Carrots, sliced 1/2 inch thick
1 tsp Fine Sea Salt
1/4 tsp Cinnamon, ground
1/2 tsp Turmeric, ground
4 cup (8 fl oz) Water

Here is how you make GINGER AND TURMERIC CARROT SOUP:

Melt coconut oil in a medium saucepan over medium heat. Sweat the green onions, garlic, minced ginger, and pepper flakes for 1 to 2 minutes or just until glossy. Do not brown or develop color.Add carrots, salt, cinnamon and turmeric and cook another 1-2 minutes, stirring occasionally. Add water and bring to a boil. Reduce heat, and simmer until carrots are very soft, 20-25 minutes.Puree soup in batches in a high speed blender.If serving cold, chill soup for at least 3-4 hours or overnight.Divide soup between 4 to 6 bowls .Serving Size: 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user TERYNSMA612.

The nutritional information for GINGER AND TURMERIC CARROT SOUP is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 134.5

• Total Fat: 7.1 g
• Cholesterol: 0.0 mg
• Sodium: 682.3 mg
• Total Carbs: 17.8 g
• Dietary Fiber: 5.3 g
• Protein: 1.8 g