Carrot Orange Turmeric Soup for cold winter days as these. They say we’re experiencing the coldest winter in North India in decades & so that calls for endless soups, stews & hot chocolate! I’m trying my hand at things I’ve never made before & this brightly coloured delicious soup is one of them.
This Carrot Orange Turmeric Soup is almost stupidly simple yet packs quite a punch! It also has some of my favourite ingredients like garlic greens & fresh turmeric.
I do love soups like these that require literally no work but still taste and look like a million bucks! This one is silky smooth too!
I despised soups as a kid. Soup at home was the usual suspect – either a tomato soup , else bone broth. That put me off for a while because it was like a chore spooning the same predictable soup time after time. Add butter or croutons to them, but the same uniform taste remained.
“There is nothing like soup. It is by nature eccentric: no two are ever alike, unless of course you get your soup in a can.” Laurie Colwin
Cut to now. Life is more interesting and it’s easy to find inspiration. A couple of other favourite soups on the blog is this earthy Mushroom Cashew Rosemary Soup and the Quick Tomato Coconut Soup Also, a food blog is perpetually hungry, & I’m trying to keep this one well fed for now at least!
What’s your favourite soup? I’d love to hear.
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Carrot Orange Turmeric Soup
Ingredients
- 1 tbsp extra virgin olive oil
- 1 tbsp clarified butter/ghee {optional}
- 3 carrots sliced
- 4 cloves garlic sliced
- 1 large onion chopped
- garlic greens chopped
- 1/2 inch piece "fresh turmeric
- 1 cup vegetable stock/ or water { I use the water I blanch beans/broccoli in}
- Zest of 1 orange
- Juice of 1/2 orange
Instructions
- Sauté all the vegetables in 1 tbsp ghee + evoo for 5 minutes until lightly coloured & fragrant.
- Add the stock / water, orange zest and salt to taste.
- Simmer until carrots are soft. Blend until smooth.
- Squeeze in juice of 1/2 an orange. Adjust the thickness as desired. Reheat gently before serving.
- Drizzle extra virgin olive oil and scatter over roasted pumpkin, melon seeds etc.