Carrot Ginger Turmeric Vegan Soup
Spicy and sweet this good for you soup is as tasty as it is healthy.
Servings: 4 people
Ingredients
- 1 tbsp olive oil
- 1 diced onion medium
- 4 cups diced carrots
- 1/4 cup diced ginger fresh
- 1/2 tbsp crushed garlic
- 1 can coconut milk
- 1/2 cup orange juice
- 3 cups water
- 1 tbsp Better than Bouillon Vegetable Base
- 1 tsp turmeric powder
- 1/2 tsp salt
- dash cayenne pepper
- Salt and pepper to taste
Instructions
On Stove Top
- In large pot add olive oil and saute onions and carrots for 2-3 minutes.
- Add garlic and ginger saute for additional 2 minutes.
- Add coconut milk, orange juice, vegetable stock (3 cups water 1 tbsp better than bouillon vegetable base)
- Add seasonings: turmeric, salt, and cayenne.
- Cover with lid and simmer for 35 minutes
- Use immersion blender to thin the soup.
- Salt and pepper to taste.
Instant Pot Recipe
- Set to saute. Add olive oil, onions, and carrots saute for 2-3 minutes.
- Add garlic and ginger saute for additional 2 minutes.
- Add coconut milk, orange juice, vegetable stock (3 cups water 1 tbsp better than bouillon vegetable base)
- Add seasonings: turmeric, salt, and cayenne.
- Set to pressure cook for 7 minutes.
- Leave on slow pressure release for 5 minutes.
- Release pressure, and use immersion blender to smooth the soup.
- Salt and pepper to taste.