This carrot-ginger soup is the perfect go-to recipe when you are looking for comfort along with immune-boosting benefits. You can adjust the level of curry and spice to your liking and if you are feeling super adventurous and spicy, add some diced jalapeno pepper.
Serves 5 to 6
1 onion, chopped
1 tablespoon unsalted butter
1 tablespoon olive oil
1 3/4 pounds carrots, sliced
2 tablespoons fresh grated ginger
5 1/2 cups low sodium vegetable broth, or chicken broth (can also use water)
2 teaspoons curry powder
1/8 teaspoon sea salt (or to taste)
1/8 teaspoon white pepper
1/4 cup heavy cream or coconut milk
4 teaspoons Greek-style yogurt
4 sprigs Italian parsley (for garnish)
1/8 teaspoon of smoked paprika (for garnish)
In a large soup pot, sauté onion in butter and olive oil, covered, for 5 minutes, without browning. Add the carrots and ginger. Cover and cook a further 10 minutes. Stir occasionally.
Add the broth or water and bring to a boil, then simmer on low for 15 min, until the carrots are tender. Carefully puree the soup (may need to do this in 2 batches) in a high-speed blender or food processor.
Return soup to the pot, return to low heat and stir in curry powder, salt, white pepper, and heavy cream (or coconut milk) until well combined.
Divide into individual soup bowls. Place a dollop of plain Greek yogurt on top along with a quick dash of paprika and a sprig of fresh parsley (optional).
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