Turmeric Soup

Turmeric Soup is a vibrant and nourishing dish that combines the earthy flavors of carrots with the warm, aromatic spices of fresh ginger and turmeric. This soup not only offers a comforting and creamy texture but also provides a boost of antioxidants and nutrients.

Perfect for a cozy meal, it’s topped with a swirl of coconut milk and a sprinkle of black sesame seeds for added richness and visual appeal. Easy to make and packed with flavor, this soup is sure to become a favorite in your kitchen.

Turmeric Soup

Ingredients

3 Carrots

1 White Onion

3 cloves garlic minced

1 inch Piece of Fresh Ginger finely grated

2 inch Piece of fresh Turmeric finely grated

4 cups (950ml) Vegetable Stock

1 tbsp Lemon Juice

Canned Coconut Milk (for topping)

Black Sesame Seeds (for topping)

Instructions:

Prepare the Vegetables:

Chop the onion and carrots into small chunks (exact size isn’t crucial as the soup will be blended later). Finely grate the ginger and turmeric.

Cook the Aromatics:

Heat a small amount of olive oil in a large pot. Sauté the onion for 3 minutes until it becomes translucent. Add the garlic, ginger, and turmeric, and continue to cook for another minute.

Add Carrots and Simmer:

Incorporate the chopped carrots into the pot and cook for an additional 2 minutes. Pour in the vegetable stock and bring the mixture to a simmer. Cook for 20-25 minutes until the carrots are tender.

Blend and Season:

Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender. Stir in the lemon juice.

Serve:

Ladle the soup into bowls. Drizzle with coconut milk and sprinkle with black sesame seeds for a finishing touch.

Notes:

Ingredient Preparation:

Carrots and Onion: Dicing the carrots and onion into small chunks helps them cook faster and blend more easily. Precise cutting isn’t necessary since everything will be blended later.

Ginger and Turmeric: Fresh ginger and turmeric add a robust flavor to the soup. Grate them finely to ensure they blend smoothly into the soup.

Cooking:

Sautéing: Sauté the onion until translucent before adding garlic, ginger, and turmeric to release their essential oils and deepen their flavors.

Carrots: Sautéing the carrots before adding the vegetable stock helps to enhance their sweetness and flavor.

Blending:

Stick Blender vs. Stand Blender: A stick blender is convenient for blending the soup directly in the pot, while a stand blender requires transferring the soup in batches. Either method works; just be cautious with hot liquids.

Smooth Texture: Blend until the soup is completely smooth for the best creamy consistency.

Topping:

Coconut Milk: Adds a creamy texture and a hint of sweetness to balance the spices. Swirl it in just before serving for a visually appealing effect.

Black Sesame Seeds: These add a slight crunch and a nutty flavor, complementing the creamy soup.

Storage:

Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 4 days.

Freezing: This soup freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months.

Spice Level:

Adjust the amount of ginger and turmeric based on your preference for spice. Both spices add warmth but should be balanced to suit your taste.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use dried turmeric instead of fresh?

Yes, you can use dried turmeric powder. Use about 1 teaspoon of dried turmeric powder as a substitute for the fresh turmeric.

Adjust to taste.

What if I don’t have a stick blender?

If you don’t have a stick blender, you can transfer the soup in batches to a regular blender to blend until smooth.

Be sure to let the soup cool slightly before blending to avoid spills.

Can I use another type of vegetable stock?

Absolutely! You can use chicken stock or any other vegetable broth you prefer.

Just be aware that it may alter the flavor slightly.

Is it necessary to use coconut milk for topping?

Coconut milk adds a creamy texture and rich flavor, but if you prefer a lighter soup, you can skip it or use a different type of milk or cream.

Can I make this soup ahead of time?

Yes, this soup stores well. You can make it in advance and keep it in the refrigerator for up to 5 days.

It also freezes well for up to 3 months.

How can I make this soup spicier?

To add more spice, consider adding a pinch of cayenne pepper or a small amount of grated fresh chili pepper along with the garlic and ginger.

Can I add other vegetables to this soup?

Yes, you can add other vegetables like sweet potatoes, parsnips, or butternut squash.

Just be sure to adjust the cooking time if necessary.

What can I use instead of black sesame seeds for topping?

You can use other seeds like sesame seeds (white or toasted), pumpkin seeds, or even chopped nuts if you prefer.

How can I make this soup vegan?

The soup is already vegan.

Just ensure that the vegetable stock and any other added ingredients are plant-based.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Reheat gently on the stove or in the microwave.

If freezing, portion out the soup into freezer-safe containers and store for up to 3 months.