GINGER AND TURMERIC CARROT SOUP

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 1 medium onion finely chopped
• 1 clove garlic finely chopped
• 1 piece thumb-sized of fresh ginger peeled and grated
• 1 teaspoon ground turmeric
• zest and juice of 1 orange
• 1 teaspoon salt
• freshly ground black pepper
• 500 grams ( 17.6 ounces) carrots peeled and chopped
• 1 liter (4 1/4 cups) vegetable stock
• Garnish:
• toasted hazelnuts roughly chopped
• fresh thyme

INSTRUCTIONS

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and sautee for about 5 minutes, until translucent. Add the garlic, ginger, turmeric, orange zest, salt, pepper and sautee for 2 minutes or until the spices are fragrant. Add the carrots and sautee for 3 minutes.
2. Pour in the vegetable stock and orange juice, bring to a boil and lower to simmer. Cook for 20 to 25 minutes, or until the carrots are cooked through.
3. Puree the soup in batches in a high speed blender. Taste and add more salt and pepper if necessary.
4. Return the soup to the pan and reheat, adding more liquid if you prefer a thinner consistency.
5. Divide the ginger and turmeric carrot soup between bowls and top with chopped toasted hazelnuts and a sprig of fresh thyme.
6. Enjoy!

source:https://aseasyasapplepie.com/ginger-and-turmeric-carrot-soup/