Vegan turmeric carrot ginger soup

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We are almost at the time of Spring Equinox. The time of change when spring claims its power over the winter. Lately I particularly enjoy cleansing uplifting foods. Vibrant colors makes my heart sings. I went to my local farmers market yesterday morning and picked up some really nice hearty carrots, onions, micro greens mix, and a whole bunch of other veggies, and apples, of course. I’m so happy to see anything  green being sold at this time of the year. Micro greens are great, they are loaded with vitamins, minerals and antioxidants – exactly what we need more of right now!

Here is how to make this cleansing soup:

Serves: 6 people

Time: 45 min

Ingredients:

  • 4 large carrots
  • 1 medium yellow onion
  • 4-5 cups of veggie broth
  • 2-3 tbsp of fresh grated ginger
  • olive oil or coconut oil
  • 2 tsp of turmeric powder
  • Celtic sea salt to taste (if the broth is not salty enough)
  • 1/3 cup of plant milk if desired
  • 2 tbsp of vegan butter (optional)
  • black pepper to taste
  • High quality olive oil for garnish
  • micro greens for garnish

Peal carrots and chop them into 1/2 inch chunks. Peal onion and cut it chunky too. Heat up a saucepan on medium heat, add your oil of choice, put onions in, sauté for couple of minutes until fragrant, now add turmeric powder. Sauté for another few minutes until golden. Add carrots and saute together for 10-15 minutes. Then add your veggie broth, and extra salt if needed, and cook for another 10-15 minutes until carrots become softer. Don’t over cook them! You want your carrots still little hard not mushy.

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The next step is to blend it all together with fresh grated ginger. After blending return your soup to the saucepan on a low heat, add butter and plant milk for extra creaminess. Turn off the heat before the soup start boiling. Voila! Serve with a sprinkle of micro greens, few drops of olive oil and freshly ground black pepper. Enjoy!!

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