Carrot and turmeric soup /Soupe carotte et curcuma
This week, I'm sharing this carrot and turmeric soup recipe to celebrate the season of soups, stews, and pumpkin spice.
You will need the following ingredients:
- Oil, add more if needed.
- 1 onion
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1 potato
- 8 carrots
- 4 cups (1 liter) vegetable broth
- Salt
- Pepper
- 1 can of19 ounces (540 ml) chickpeas
- 1 cup (250 ml) dairy or non-dairy milk
Steps:
- In a saucepan, lightly heat the onion with oil.
- Add the cumin and turmeric and cook for a few minutes.
- Add the potato and carrots and cook over medium heat for 15 minutes.
- Add the vegetable broth, salt, pepper, chickpeas, and milk, and simmer for 20 minutes.
- Enjoy and subscribe.
Cette semaine je vous propose cette recette de soupe carotte et curcuma pour célébrer, la saison des soupes, potages et épices à citrouille.
Vous aurez besoin des ingrédients suivant:
- Huile, en ajouter au besoin.
- 1 oignon
- 1 c. à thé de cumin moulu
- 1/2 c. à thé de curcuma
- 1 patate
- 8 carottes
- 4 tasses (1 litre) de bouillon de légumes
- Sel
- Poivre
- 1 canne de 19 onces (540 ml) de pois chiches
- 1 tasse (250 ml) de lait animal ou végétal
Étapes:
- Dans un chaudron, faire légèrement chauffer l'oignon avec de l'huile.
- Ajouter le cumin et le curcuma, et cuire quelques minutes.
- Ajouter la patate et les carottes, et cuire à feu moyen 15 minutes.
- Ajouter le bouillon de légumes, le sel, le poivre, les pois chiches et le lait, et laisser mijoter 20 minutes.
- Savourez et abonnez-vous.
Adding to the delightful carrot and turmeric soup recipe, one tip I've learned is to roast the carrots and potato before making the soup. This adds a deeper caramelized flavor that makes the soup even richer and more satisfying. Also, using either dairy or plant-based milk allows for customization based on dietary preferences, and I love how almond or oat milk creates a creamy texture without overpowering the spices. To enhance the nutritional profile, consider adding fresh ginger alongside turmeric, which complements the earthy tones and boosts anti-inflammatory properties. When cooking the onion and spices, gently toasting the cumin and turmeric in the oil releases their aroma beautifully, making the soup more fragrant. For serving, I like to garnish the soup with a swirl of coconut yogurt or a sprinkle of toasted pumpkin seeds for added texture and a nutty contrast. This soup also pairs wonderfully with a slice of crusty bread or a fresh green salad for a complete meal. Finally, this recipe is incredibly versatile. Feel free to experiment by adding other root vegetables like sweet potatoes or parsnips, or increasing the chickpeas for extra protein. It’s a fantastic base to make nutritious meals that fit well with a vegetarian or vegan lifestyle, especially during colder months when you want something warming and wholesome.
