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Carrot & Turmeric Soup (Vegan, High Fiber)

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Carrot & Turmeric Soup (Vegan, High Fiber)

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I haven’t been making nearly enough soups this winter, but with negative temps (-25!) for the past week, I felt inspired to make something warm and delicious with Superfood Turmeric.

You may have ordered a golden milk latte or steamer at your favorite coffee shop, but if you’ve tried to make one at home, you know that it’s pretty hard to get the flavor just right and to blend the spices in without them clumping.

The Further Food Superfood Turmeric is the perfect blend of naturally sweet and anti-inflammatory spices and makes the perfect golden milk (seriously, the best and so easy). Below I used it to make a hearty and delicious winter carrot and turmeric soup. It would also be good in curry or smoothies or in place of turmeric in any recipe.

Further Food Commentary:

This soup is great to reduce inflammation. The flavonoid quercetin, in onions, the diallyl disulfide in garlic, the curcumin in turmeric and the lauric acid in coconut oil, have all been found to reduce or help prevent inflammation.

By Camryn Goldstein

Carrot & Turmeric Soup (Vegan, High Fiber)

Stars ( Reviews)

  • Prep Time:N/A
  • Cook Time:30 minutes
  • Servings: 2

Ingredients

1 tablespoon coconut oil
1/2 of a large yellow onion (or 1 small onion)
1 tablespoon minced garlic (from a jar)
2 1/4 teaspoon Further Food Superfood Turmeric
3.5 cups carrots, diced
3 cups low sodium vegetable broth
salt and pepper to taste

Instructions

  1. Heat coconut oil in a medium sized soup pot over medium-high heat. When hot, add onion, cook until translucent.

  2. Add garlic and turmeric blend. Mix.
  3. Add carrots and broth and heat until carrots become tender.
  4. Blend the soup mixture with an immersion/stick blender or transfer to a standing blender (I used my Vitamix).
  5. Blend until smooth and serve hot!
Heat coconut oil in a medium sized soup pot over medium-high heat. When hot, add onion, cook until translucent. Add garlic and turmeric blend. Mix. Add carrots and broth and heat until carrots become tender. Blend the soup mixture with an immersion/stick blender or transfer to a standing blender (I used my Vitamix). Blend until smooth and serve hot!

Nutrition Information

Per Serving: Calories: 188; Total Fat: 7 g; Saturated Fat: 6 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 474 mg; Potassium: 643 mg; Carbohydrate: 22 g; Fiber: 6 g; Sugar: 11 g; Protein: 2 g

Nutrition Bonus:

Vitamin C: 13%; Vitamin A: 1608%; Iron: 1%; Calcium: 68%

Superboost your soups with Superfood Turmeric

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Coffee Lover's Collagen
Jenna Gorham Health Expert
https://www.jennagorhamrd.com/
email
jenna@jennagorhamrd.com

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