Go Back

Carrot Ginger Boosts Winter Immunity

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons coconut oil or olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 tablespoons fresh ginger peeled and minced
  • 2 pounds carrots peeled and chopped
  • 1 medium sweet potato peeled and cubed
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 5 cups vegetable broth
  • 1 can 13.5 oz coconut milk
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey or maple syrup
  • Salt and pepper to taste
  • Fresh cilantro and pumpkin seeds for garnish

Method
 

  1. Heat oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until soft and translucent.
  2. Add garlic and ginger to the pot. Cook for 1-2 minutes, stirring frequently, until wonderfully fragrant. Your kitchen will smell amazing!
  3. Stir in the turmeric and cumin, coating the onion mixture with the spices. Cook for 30 seconds to toast the spices.
  4. Add the chopped carrots and sweet potato. Stir everything together and cook for 2-3 minutes.
  5. Pour in the vegetable broth and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 25 minutes until the vegetables are fork-tender.
  6. Remove from heat and use an immersion blender to puree the soup until completely smooth. If you don't have an immersion blender, carefully transfer to a regular blender in batches—just be careful with the hot liquid!
  7. Stir in the coconut milk, lime juice, and honey. The lime really brightens everything up!
  8. Season with salt and pepper to taste. If the soup is too thick, add a little water or broth to reach your desired consistency.
  9. Serve hot, garnished with fresh cilantro and a sprinkle of pumpkin seeds for crunch. A swirl of extra coconut milk on top makes it look fancy!