Turmeric Carrot Ginger Soup

Here she goes again with the soups.

Aside from the fact that I spilled some of this on my good jeans (damn you turmeric!!), I still like this soup a lot. It’s great for flare ups, bloating, inflammation, and/or digestive issues. She’s packed with ginger and turmeric for inflammation, ginger aids digestion, garlic and onion have your prebiotics on lock, carrots for that vitamin A dose, coconut milk for a healthy fat, and if you choose to add them, crispy lentils and/or collagen for protein. A well balanced meal right here. So creamy, so good.

Ingredients

2 lb Carrots, chopped
1 Yellow Onion
6 Cloves of Garlic, chopped
3 Tbsp Ginger, chopped
3 Cups Vegetable Broth or Bone Broth
1 Can Full Fat Coconut Milk
1 Tbsp Avocado Oil
1 tsp Turmeric Powder
1 Tbsp Salt
1 tsp Black Pepper
Optional - 2 Scoops Collagen Powder

Toppings:
Crispy Lentils
Micro-greens
Sprouted Pumpkin Seeds (I use these)

Recipe

In a large pot, heat up avocado oil on medium. Rough chop onion and add into pot. Cook for 5 minutes, stirring occasionally.

Add in chopped carrots, garlic, ginger, turmeric, salt, and pepper and cook for another 8-10 minutes until carrots are soft.

Add in broth and bring to a boil. Boil for another 10 minutes then remove from heat.

Pour in coconut milk and collagen powder, if using. Transfer soup to a blender or use an immersion blender to blend until soup is silky smooth.

Top with crispy lentils, micro-greens, sprouted pumpkin seeds, and/or a drizzle of coconut milk. Great for the tummy, great for the soul.