Ingredients
Scale
- 700g carrots, peeled and chopped 🥕
- 1 medium onion, chopped 🧅
- 2 cloves garlic, minced 🧄
- 1 tbsp fresh ginger, grated 🌱
- 1 tsp ground turmeric (or 1 tbsp fresh turmeric), bright spice ✨
- 1 tsp ground cumin (optional) 🌶️
- 2 tbsp olive oil 🫒
- 800ml vegetable broth 🥣
- 200ml light coconut milk 🥥
- 150g cooked quinoa (or 50g uncooked, rinsed and cooked) 🍚
- 1 tbsp lemon juice 🍋
- Salt to taste 🧂
- Freshly ground black pepper to taste ⚫
- Fresh cilantro or parsley for garnish 🌿
- 2 tbsp pumpkin seeds or toasted seeds for crunch 🎃
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the garlic, grated ginger, turmeric and cumin; cook for 1 minute until fragrant.
- Add the chopped carrots and cook for 2–3 minutes, stirring to coat with the spices.
- Pour in the vegetable broth, bring to a boil, then reduce heat and simmer until carrots are very tender, about 15–18 minutes.
- If using uncooked quinoa, cook it separately according to package directions and set aside.
- Once carrots are tender, remove the pot from heat. Add the coconut milk and cooked quinoa (reserve a tablespoon of quinoa for garnish if you like).
- Use an immersion blender to puree the soup until smooth and creamy; alternatively, blend in batches in a blender (be careful with hot liquid).
- Return soup to low heat to warm through. Stir in lemon juice, then season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh cilantro or parsley, pumpkin seeds and a drizzle of olive oil if desired.
- Serve hot with crusty bread or a light salad for a nourishing anti-inflammatory meal.