Turmeric Carrot Soup
recipe

A delicious and nutritious carrot soup perfect for cold days. Fresh turmeric, ginger, and chili add warmth and flavor, while carrots and chickpeas make it hearty.
Preparation Time: 30 minutes
Serving Size: 4
Ingredients:
- 500 g carrots
- 1 onion
- 2 garlic cloves
- 1 cm fresh ginger
- 1 cm fresh turmeric
- 1 red chili
- 400 g chickpeas (cooked or soaked)
- 1 l vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (e.g., parsley or coriander) for garnish
Instructions:
1. Peel and chop the carrots, onion, garlic, ginger, turmeric, and chili.
2. Heat olive oil in a pot and add the onion, garlic, ginger, and chili. Sauté over medium heat for about 5 minutes.
3. Add the chopped carrots and chickpeas to the pot, stir, and cook for a few more minutes.
4. Pour the vegetable broth into the pot and bring to a boil. Reduce heat and let the soup simmer for about 15-20 minutes until the carrots are tender.
5. Blend the soup with an immersion blender until smooth. Season with salt and pepper.
6. Serve the soup garnished with fresh herbs.
Nutritional Information (per serving):
- Calories: 220 kcal
- Protein: 8 g
- Carbohydrates: 32 g
- Fat: 8 g
- Fiber: 8 g

Reviews: 4.83 (369 reviews) ★★★★★ share