It's amazing how life can change at the turn of a dime. Somehow, here we are, living in a changed world thanks to Covid 19. If you live near me (and well, even if you don't, it's coming) I am sure that you are holed up at home and cooking in more than you'd like. As we all adjust to these new circumstances, I will aim to post recipes that require minimal ingredients and little prep. As we are cooped up in the house, having some easy, healthy go-tos is a good thing. I'm looking at this as a chance to do a little body reset with some clean and healthy eating. Healthy body, healthy mind, healthy heart.
This Detoxifying Carrot Ginger Turmeric
Soup recipe earns an A in both health factor and taste. Turmeric and ginger's anti-inflammatory
properties help to refresh and reset your digestive system. Flavor wise, this soup packs a
tart, sweet, and herbaceous flavor into every spoonful.
Though most of my soup recipes yield
big batches, this was just enough for two large bowls for me and Ryan to enjoy
as mains. It would definitely make enough if you served it alongside this tahini kale salad, or this butternut squash and kale salad, which would stretch the soup to four servings. The next time I make this delectable Carrot Ginger Turmeric Soup, I will
probably double the recipe.
I served this simply with some sliced
scallions on top. It would also be great with these crunchy chickpeas or some
toasted naan.
Here's the recipe.
Detoxifying Carrot Ginger Turmeric Soup
Ingredients
1 container mirepoix from Trader Joe's (or 1/2 cup diced onion, carrot, and celery)
3 tablespoons olive oil
6 carrots or 15 baby carrots diced
2 teaspoons minced garlic
1 1/2 tablespoons fresh minced ginger
1 heaping tablespoon turmeric
1 can butter beans, rinsed and drained
1 can coconut milk
1 teaspoon miso
Salt and pepper
1-2 green onions, thinly sliced, to garnish
Veggie stock (optional) to thin the soup
Method
In a medium stockpot, heat the olive oil and then saute the mirepoix for 5 or so minutes, dicing the remaining carrots as you go.
Once all the carrots have been added, stir in the garlic, ginger, and turmeric. Add a couple turns from the salt and pepper mills and then saute for about 5-10 more minutes, or untile the carrots are soft.
Add in the drained butter beans and the coconut milk. Bring to a boil and then reduce to a simmer. Cook for about 15 minutes. If it's too thick for your liking, you could reduce it down with some veggie stock.
Add in the miso at the end of the cooking time and then blend with an immersion blender or transfer to a high speed blender to puree. Blend until smooth and creamy, adding additional salt and pepper at the end, to taste.
Serve immediately and garnish with scallions.
Enjoy!
