carrot turmeric soup carrot turmeric soup Israeli Kitchen Just a little turmeric delivers a whole lot of flavor to this soup. (Photo: Sarah F. Berkowitz)

Pureed carrot and turmeric root soup

Fresh turmeric and carrots compete for the brightest spot in your bowl with this Mediterranean-flavored creamy carrot soup.

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  • Yield: Serves 6
  • Prep time: 10 minutes
  • Cook time: 1 hour

You have to forgive me – once I’ve started with turmeric, I just can’t stop. It’s just so gosh darn simple to inject beautiful color and a nutritious boost of antioxidants with this one simple spice!

This soup is going to become a new staple. It literally takes less than 10 minutes to put together, about an hour to cook, and voila! – smooth, creamy carrot soup that tastes divine and looks gorgeous.

Ingredients

  • 2 pounds carrots, washed and chopped into chunks
  • 1 2-inch piece of turmeric, grated
  • 1 large onion, diced
  • 1/2 teaspoon dried cardamom
  • Salt, to taste
  • Freshly ground cardamom, for garnish

Directions

Wash carrots and cut off ends. Chop into chunks, and place in medium pot on high heat. Add water to cover.

Peel and grate turmeric and add to pot, along with diced onions and cardamom.

Bring to a boil, and then reduce to a low simmer for an hour or until carrots are soft.

Use an immersion blender to puree the soup. Taste, and add salt and seasonings if desired.

Garnish with a light sprinkling of cardamom.

Freezes beautifully. Keeps well in the fridge for 3-5 days, but best eaten fresh.

Related Topics: Soups, Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
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