Carrot, Ginger, and Turmeric Soup
Ingredients
- 1 thumb-sized piece of fresh ginger (peeled and grated)
- 1 teaspoon ground turmeric
- 2 tablespoons extra virgin olive oil
- 1 medium onion - finely chopped
- 1 clove garlic - finely chopped
- zest and juice of 1 orange
- 1 teaspoon salt
- freshly ground black pepper
- 500 grams carrots peeled and chopped
- 1 liter vegetable stock
Garnish
- toasted hazelnuts or macadamia nuts (roughly chopped)
- fresh thyme
Preparation
Heat the oil in a large saucepan and sauté the onion, then add the garlic, ginger, turmeric, orange zest, salt, and pepper, and cook for around 2 minutes.
Add the carrots and sauté everything for another 3 minutes.
Pour in the vegetable stock and the juice of the orange and bring to a boil.
Puree the soup in a blender, garnish with nuts and herbs, and enjoy.
