Description
This gluten-free carrot ginger soup is warm, slightly spicy, and naturally sweet. Made in one pot with simple pantry staples like carrots, onions, ginger, and turmeric, it’s easy to make, full of flavor, and perfect for cozy lunches or light dinners.
Ingredients
1 tablespoon ghee or butter
2 large, sweet onions, coarsely chopped
1 pound carrots with skin, coarsely chopped
3 tablespoons fresh ginger, peeled and minced (from a 3” piece of ginger)
1 1/2 teaspoons ground turmeric
3/4 teaspoon salt
1 (32-ounce) carton low-sodium chicken, beef, or veggie broth
1/4 teaspoon fresh cracked pepper (about 10 spins on a peppermill)
1 cup unsweetened almond milk
1/2 cup unflavored collagen peptides (optional)
1 tablespoon raw honey or maple syrup (optional)
Optional Garnishes:
Basil - fresh or dried
Raw tahini
Pumpkin seeds
Hemp seeds
Instructions
Sauté the vegetables: Heat the ghee in a large soup pot over medium heat. Add the onions, carrots, ginger, ground turmeric, and salt. Cover and cook, stirring occasionally, until the veggies soften slightly, about 10 minutes.
Simmer: Add the broth and black pepper, increase the heat to high, and bring the soup to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes.
Dissolve the collagen: While the soup simmers, combine the almond milk and collagen peptides in a small bowl and whisk until the collagen has dissolved. If omitting the collagen, simply measure out the almond milk and set it aside.
Blend: Remove the soup from the heat and carefully purée with an immersion blender, starting on low speed and gradually increasing until smooth. Turmeric stains, so avoid splattering!
Finish the soup: Stir in the almond milk and collagen mixture until fully combined.
Adjust sweetness: Taste the soup and adjust sweetness as needed. If desired, add your sweetener of choice and blend until incorporated.
Serve: Ladle into warm soup bowls and top with your favorite garnishes.
Storage: Refrigerate leftovers in airtight glass containers for up to 4 days or freeze in freezer-safe containers for up to 3 months. Reheat gently on the stove.
Notes
Use caution while blending – Turmeric stains, so move slowly, wear an apron or dark clothing, and avoid splatter.
No immersion blender? You can use a food processor or high-speed blender instead, but they’re not recommended for hot foods. If you try it, be sure to work in small batches and vent it so the steam can escape.
