This is a new version of my carrot and ginger soup, with the addition of turmeric and a shorter cooking time to keep the taste fresh, and the color vibrant.
Carrot soup with ginger and turmeric
1 cup water
1 cup vegetable or chicken stock
2 cups peeled and sliced fresh carrots (do not use baby carrots - they are too dry)
1/2 teaspoon thyme
1 medium peeled and sliced onion
1 heaping tablespoon fresh grated ginger root
1/2 teaspoon turmeric spice
Place the stock, water, onion, thyme, ginger root , turmeric, and carrots in a saucepan and cook on medium heat until the carrots are just barely tender when poked with a fork (about 15 or 20 minutes).
Remove from heat and let cool briefly, then place in a food processor or blender (I use a blender) and puree until smooth. If it's too thick, add just a little more water.
Taste and correct the seasonings, then sprinkle with sliced scallions just before serving.
Only one more day til JUNE!
1 cup water
1 cup vegetable or chicken stock
2 cups peeled and sliced fresh carrots (do not use baby carrots - they are too dry)
1/2 teaspoon thyme
1 medium peeled and sliced onion
1 heaping tablespoon fresh grated ginger root
1/2 teaspoon turmeric spice
Place the stock, water, onion, thyme, ginger root , turmeric, and carrots in a saucepan and cook on medium heat until the carrots are just barely tender when poked with a fork (about 15 or 20 minutes).
Remove from heat and let cool briefly, then place in a food processor or blender (I use a blender) and puree until smooth. If it's too thick, add just a little more water.
Taste and correct the seasonings, then sprinkle with sliced scallions just before serving.
Only one more day til JUNE!
9 comments:
The lilacs are so lovely..
I agree a chill in the air for certain..Soups are de rigueur..love the turmeric and ginger Katrina..Have started taking golden milk here every day:)
Thinking of you..x
Now, Nana - what is golden milk? I've not heard of that before!
This looks beautiful AND healthy!
Thanks, Sue! Turmeric is new to me, but, WOW - what a powerhouse spice!
It's almond milk..with coconut oil..honey if you wish..and warm it up...add a paste you have made of turmeric pepper..water that you have cooked..ginger too if you wish..
Wonderful combination, and if our farmers have figured out how to grow local ginger, maybe turmeric is next!
Nana - I have forgotten what we were talking about, but assume it is a healthy, good-for-you drink, and many thanks for your recipe! Much better than plain turmeric in boiling water..
Dear Diary -I'm going to have to look that up! I think mine came from a bagful of spices from Whole Foods my sister brought me last year, so trustworthy.
Great reading yyour post
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