Velvety Carrot Ginger Turmeric Soup with Garlicky Homemade Kamut Breadcrumbs
Fresh vegetable soup is one of the easiest and healthiest meals that we can whip up. Soups are so simple, but pack a punch of flavor and nutrition. Ranging from comforting and warm to cool and refreshingly chilled, they make great starters. Or add some beautiful crusty bread or homemade croutons for a heartier one bowl meal.
Superspice: the Asian spice turmeric (curcuma longa) is made from the rhizome of a plant belonging to the ginger family; and like ginger, it’s known for its anti-inflammatory and antioxidant qualities and has been long revered as a superfood.
It’s commonly used in Indian cooking, but in addition to my Indian recipes like curries and dahls, I love to add turmeric to scrambled eggs or scrambled tofu―and this soup―just a pinch though because turmeric is intense!
Carrots and cilantro go particularly well together and this soup is no exception, so I add extra fresh cilantro to my bowl.
(serves 2 large bowls as meals or 3 - 4 as starters)
- 1 tbsp coconut oil
- 1 small shallot, minced
- 1 small garlic clove, minced
- 1/2 tbsp fresh ginger root, grated or finely minced
- a small pinch (c. 1/4 tsp tumeric powder)
- a small pinch of curry powder
- 6 large carrots (4 cups of chopped carrots), washed, peeled, and chopped
- 3 cups pure water
- 1 tsp vegetable bouillon powder
- 2 tbsp chopped cilantro to garnish
- 1 bay leaf
- sea salt and freshly ground pepper
- 1 tbsp soy cream or crème fraîche (optional)
- On medium heat, melt the coconut oil in a large pot. Add the garlic, shallots, and fresh ginger root, and sauté for about five minutes until they release their fragrance and are softened. Add the turmeric and ginger powders.
- Add the carrots and cook until they soften. Add the water and bouillon powder, bay leaf, and bring to a boil. Lower heat and simmer until the carrots are completely tender, about 15 minutes. Season with sea salt and freshly ground pepper.
- Insert a hand-held immersion blender in the pot and blend until smooth and velvety. (Or transfer the soup to a standing blender.)
- Garnish with chopped cilantro, soy cream, or crème fraîche, and/or add homemade croutons for a heartier meal. Serve hot!
For Garlicky Homemade Garlic Kamut Croutons
- day old bread (I use spelt or kamut), broken into bits
- 1 - 2 tbsp olive oil
- 1 garlic clove, minced
- Preheat oven to 150 °C/ 300°F.
- Line a baking pan with parchment paper and evenly distribute bread.
- Brush with olive oil and minced garlic.
- Bake until bread is crispy and golden brown.