Creamy turmeric carrot soup
yields: 4 servings
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, chopped
- 2 green onions, white and light green part only, sliced
- 1 tablespoon freshly grated ginger
- 1 clove garlic, minced
- 1¾ pound organic carrots, sliced into ½-inch rounds
- 1 teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ¾ teaspoon turmeric
- 1 teaspoon granulated sugar
- 4 cups vegetable stock
- 2 cups water
- Freshly ground black pepper, to taste
- 4 tablespoons crème fraîche
- 4 tablespoons roasted pepitas, optional
INSTRUCTIONS
- Heat the butter and olive oil in a medium saucepan over medium heat.
- Add the green onions, onions, garlic, and grated ginger and let sweat for 2 to 3 minutes.
- Add chopped carrots, salt, cinnamon, turmeric, and sugar and cook another 2 to 3 minutes, stirring.
- Add vegetable stock and water, and bring to a boil.
- Reduce heat, and simmer until carrots are very soft, about 30 minutes.
- Purée the soup using an immersion blender until completely smooth (or purée in batches in a regular blender if you don't have an immersion blender).
- Divide soup between 4 bowls.
- Place a spoonful of crème fraîche on top of each, and gently swirl.
- Sprinkle with freshly ground pepper and roasted pepitas.
