Ingredients with Measurements:
- 1 pound of carrots, peeled and chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of ground turmeric
- 4 cups of vegetable broth
- Salt and pepper to taste
- Optional: 1/4 cup of heavy cream
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and garlic and sauté until the onion is translucent.
3. Add the chopped carrots and turmeric and stir to combine.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce the heat and simmer until the carrots are tender, about 20 minutes.
6. Remove the pot from the heat and let it cool for a few minutes.
7. Using a blender or immersion blender, blend the soup until smooth.
8. Return the soup to the pot and season with salt and pepper to taste.
9. Optional: Stir in the heavy cream for a creamier texture.
10. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 120
Total fat: 5g
Saturated fat: 1g
Cholesterol: 5mg
Sodium: 800mg
Total carbohydrates: 17g
Dietary fiber: 4g
Sugar: 8g
Protein: 2g
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- Instead of heavy cream, you can use coconut milk for a dairy-free option.
Variations:
- Add a teaspoon of grated ginger for extra flavor.
- Top with croutons or chopped nuts for added texture.
- Add a can of drained and rinsed chickpeas for protein.
Tips and tricks:
- If using a blender, blend the soup in batches to avoid overfilling the blender.
- Taste the soup before adding salt and pepper, as the broth may already be salty.
- For a smoother texture, strain the soup through a fine-mesh sieve after blending.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of turmeric on top.
Garnishes:
- Fresh herbs such as parsley or cilantro.
- A dollop of sour cream or Greek yogurt.
- Croutons or chopped nuts.
Pairings:
- Serve with a crusty bread or a grilled cheese sandwich.
- Pair with a side salad for a light meal.
Suggested side dishes:
- Roasted vegetables such as broccoli or cauliflower.
- Grilled chicken or fish.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the soup to a safe temperature of 165°F (74°C) to kill any harmful bacteria.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Turmeric has been used for centuries in Ayurvedic medicine and is known for its anti-inflammatory properties.
- Carrots were first cultivated in Afghanistan over 1,000 years ago and were originally purple or yellow.
Flavor profiles:
- This soup has a sweet and earthy flavor from the carrots, with a slightly spicy and warm flavor from the turmeric.
Serving suggestions:
- Serve the soup as a starter for a dinner party or as a light lunch.
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