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Turmeric-Carrot Soup with Arugula Salad

Turmeric-Carrot Soup

with Arugula Salad

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This warming soup gets its cheery color from bright carrots and sweet potatoes...plus an added boost from sunny turmeric! We love turmeric for its hue and taste, but it’s also a natural anti-inflammatory and supports the body’s own antioxidants. Add a drizzle of coconut cream and fresh cilantro, and you’ve got a flavor-packed dish perfect for nourishing you in the new year.

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SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
370
FAT
15g
CARBOHYDRATES
56g
PROTEIN
4g

INGREDIENTS

  1. 1 carrot
  2. 1 sweet potato
  3. 1 onion
  4. Fresh ginger
  5. Garlic
  6. 2 tsp turmeric
  7. 2 tsp curry powder
  8. 2 tbsp vegetable broth powder
  9. 4 tbsp coconut powder
  10. Fresh cilantro
  11. 2 oz arugula
  12. 1 tbsp + 1 tsp apple cider vinegar
  13. 2 tbsp olive oil*
  14. 1 tbsp vegetable oil*
  15. Salt and pepper*
  16. *Not included

TOOLS

  • Blender

INSTRUCTIONS

1
Chop the veg
Chop the veg
Preheat your oven to 400 °F. Rinse, peel, and roughly chop the carrot and sweet potato. Place on a baking sheet. Cut the onion into quarters, and place 3 of the 4 quarters on the baking sheet. Toss all of the vegetables in 1 tbsp olive oil and season with salt and pepper. Place the baking sheet in oven, and roast until golden brown, about 25 minutes.
2
Roast time
Roast time
While the vegetables roast, dice the remaining quarter onion. Peel the ginger, and grate the ginger and garlic with a microplane or box grater. Set everything aside.
3
Saute the aromatics
Saute the aromatics
Heat 1 tbsp vegetable oil in a large pot over low heat. Add the diced onion and a pinch of salt. Cook until translucent. Add the garlic, and cook until fragrant. Add the turmeric, curry powder, and grated ginger and cook until fragrant, about 30 seconds. Add 2 cups of water and the vegetable broth powder. Bring to a gentle boil, cover, and reduce to a low simmer.
4
Let the ingredients meld
Let the ingredients meld
When the vegetables are done roasting, add all of them to the pot with the aromatics and stock. Leave the pot uncovered, and turn the heat off. Allow the soup to stand while you prepare the toppings.
5
Blend the soup
Blend the soup
Mix the coconut powder with ¼ cup water to make a thick cream. Set aside. Rinse and dry the cilantro. Remove the leaves from the tough stems. Discard the stems. Puree the soup in batches in a blender (add a little bit of water if you prefer a thinner soup). Season to taste with salt and pepper.
6
Garnish!
Garnish!
Rinse and dry the arugula. In a medium bowl, stir together 1 tsp apple cider vinegar and 1 tbsp olive oil with a pinch of salt and pepper. Add the arugula, and toss. Ladle the soup into bowls, and garnish with a drizzle of coconut cream, the cilantro leaves, and the remaining apple cider vinegar to taste. Serve the arugula salad on the side, and enjoy!