Recipe
Creamy Carrot Ginger Soup
In the autumn months, we can all use a little bit of extra energy. A bowl of soup is not only deliciously heart-warming when the weather turns cold, but also provides us with essential vitamins and minerals. This soup is pimped up with Biotona Curcuma. The curcuma roots used by Biotona are 100% organically cultivated. Immediately after harvesting, the finest roots are selected, dried and ground into a powder, whose aroma, flavour and colour are very similar to those of the fresh root. This drying process, which does not involve the use of heating, also ensures that the naturally present nutrients and phytonutrients are retained to the maximum possible extent.
| Ingredients | |
|---|---|
| Olive oil | 1 tablespoon |
| Medium yellow onion, diced | 1 |
| Medium carrots, peeled and cut in cubes | 3 |
| Medium potato, peeled and cut in cubes | 1 |
| Fresh ginger, diced | 1,5 cm piece |
| Hot vegetable broth or water | ½ kopje |
| Coconut milk | ½ cup |
| Biotona Curcuma | 2 teaspoons |
| Sea salt | ½ teaspoon (or more to taste) |
| Freshly cracked black pepper | To taste |
| To garnish: | |
| Pumpkin seeds, toasted on a dry skillet | 2 tablespoons |
| Chopped fresh parsley | To taste |
- Heat up olive oil in a cooking pan.
- Add onion and cook for about 2 minutes or until translucent.
- Add carrots, potato and ginger and cook for one more minute, stirring frequently to avoid burning.
- Add enough broth or water to cover the veggies (about 500ml) and bring to a boil.
- Cover the pan and let the soup simmer over low heat for about 15 minutes or until veggies are tender.
- After that time transfer the soup to a blender together with coconut milk, curcuma and sea salt.
- Blend until creamy.
- Add black pepper and stir well. Taste and adjust salt and pepper if necessary.
- Transfer the soup into bowls, garnish with toasted pumpkin seeds and chopped parsley. Serve immediately.
