ginger and turmeric carrot soup

Name: ginger and turmeric carrot soup
Cuisine: Asian
Ingredients: 1 tbsp groundnut oil; 1/2 onion, 1 tsp grated fresh root ginger, 1 tsp grated fresh turmeric or ground turmeric; 1/8 tsp grounded black pepper, plus extra to season; 250 g carrots, roughly chopped; 400 ml hot vegetable stock; 40 g cashew nuts, roughly chopped; 1/2 tsp chilli powder; Sea salt flakes

5 steps

This is a quick and tasty soup, perfect for a cold winter day.

Updated at: Thu, 17 Aug 2023 08:47:19 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories246.8 kcal (12%)

Total Fat16.7 g (24%)

Carbs22.7 g (9%)

Sugars8.5 g (9%)

Protein5 g (10%)

Sodium1075.5 mg (54%)

Fiber4.7 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 Tbspgroundnut oil

0.5onion

1 tspfresh root ginger

grated

1 tspfresh turmeric

or ground turmeric

⅛ tspblack pepper

grounded, plus extra to season

250gcarrots

roughly chopped

400mlvegetable stock

hot

40gcashew nuts

roughly chopped

½ tspchilli powder

sea salt flakes

Instructions

Step 1

Heat the oil in a saucepan over a low medium heat, add the onion and sauté for 10 minutes until soft. Add the ginger, turmeric and black pepper and stir through before adding the carrots.

Step 2

Continue to stir the carrots for another couple of minutes, then add the stock. Bring to a boil, then reduce the heat of summer for 10 to 15 minutes, or until the carrots can easily be pierced with a sharp knife.

Step 3

Transfer the stuff to a blender and process until smooth. Taste an adjust the seasoning.

Step 4

Mix the chopped cashew nuts with the chili powder and dry roast in a frying pan for a few minutes over a low heat.

Step 5

Surf the soup in bowls with the spiced cashew nuts scattered over the top.