Spiced Carrot Soup With Coconut Cream
Featuring plenty of anti-inflammatory turmeric.
Incorporating more nuts and seeds into dinner (like a sprinkle of pepitas on soup) adds an easy dose of protein to a vegetarian meal. Find more gut-healthy recipes like this in Lindsay Maitland Hunt’s new cookbook, Help Yourself: A Guide to Gut Health for People Who Love Delicious Food.
coconut oil
carrots, scrubbed and sliced
large onion, chopped
stalks celery, thinly sliced
3-in. piece fresh ginger, peeled and chopped (about 1/4 cup)
Kosher salt
pepper
ground turmeric
ground cumin
ground coriander
bone broth
13.5-oz. can unsweetened coconut milk
fresh lime juice
raw hulled pumpkin seeds
canned coconut cream
- Melt coconut oil in large pot on medium-high. Add carrots, onion, celery, ginger, 3/4 tsp. salt, and 1/2 tsp. pepper and cook, stirring occasionally, until vegetables are tender, 12 to 14 min.
- Stir in turmeric, cumin, and coriander and cook until spices are fragrant, about 2 min. Stir in broth, coconut milk, and 1/2 tsp. salt. Bring to a boil, then reduce heat and simmer until carrots are very tender, 15 to 20 min.
- Using immersion blender (or standard blender, in batches), puree soup. Stir in lime juice and adjust seasoning with additional salt if needed. Serve topped with pumpkin seeds, coconut cream, and a little pepper or refrigerate without toppings in airtight container up to 4 days, or freeze up to 2 months.
NUTRITION (per serving): 410 cal, 19 g pro, 27 g carb, 7 g fiber, 12 g sugars (0 g added sugars), 28 g fat (21 g sat fat), 0 mg chol, 994 mg sodium
