Turmeric Ginger Carrot Soup

Ingredients:

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon ground turmeric
4 cups chopped carrots
4 cups vegetable broth
1 can coconut milk (full fat)
Juice of 1 lemon
Salt and pepper, to taste
Fresh coriander or parsley for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
2. Add the minced garlic, grated ginger, and ground turmeric to the pot. Stir and cook for another minute until the spices become fragrant.
3. Add the chopped carrots to the pot and stir well to coat them with the spices.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the carrots are tender.
5. Remove the pot from the heat and let the soup cool slightly.
6. Using a blender, blend the soup until smooth and creamy.
7. Return the blended soup to the pot and stir in the coconut milk. Place the pot back on the stove over low heat and gently warm the soup, but do not let it boil.
8. Add the lemon juice, salt, and pepper to taste. Adjust the seasonings according to your preference.
9. Ladle the soup into bowls and garnish with fresh coriander or parsley if desired.
10. Serve the Turmeric Ginger Carrot Soup warm and enjoy its soothing and nourishing qualities for your gut health!

This soup can be stored in the refrigerator for a few days, and the flavours tend to develop over time. Feel free to adjust the consistency of the soup by adding more vegetable broth or coconut milk if desired.