Inflammation-fighting soup with a kick! Turmeric and ginger add an anti-inflammatory punch, while carrots give this soup a natural sweetness. Plus,10 ingredients makes this recipe a delicious winner.
Heat the olive oil in a large pot over medium heat.
When the oil is hot, add the onion and saute for about 5 minutes until translucent.
Add the garlic, ginger, turmeric, salt, and pepper and saute for 2 minutes, or until the spices are fragrant.
Add the carrots and saute for 3 more minutes.
Pour in the vegetable stock, and bring the mix to a boil.
When your soup has reached boiling point, reduce the heat and simmer.
You’ll want to simmer the mix for 20 to 25 minutes, or until the carrots are cooked through.
This is the fun part! Transfer your soup to a high-speed blender, and puree in batches (you probably won’t be able to fit it all in at once.)
Give your soup a taste and add more salt and pepper if necessary.
If you prefer a slightly thinner consistency, return your pureed soup to the pot and stir in some extra vegetable broth.
Sprinkle the parsley and pumpkin seeds over your soup, serve, and enjoy!
You may have noticed a high amount of sodium on the nutrition label. The nutrition label pulls data from the USDA nutrition database which uses a store-bought version of the vegetable broth (which tend to be high in sodium) when it calculates nutrition amounts. I usually try to make my own vegetable broth, which will be much lower in sodium! I'd suggest making your own to lower the sodium in this recipe or finding a "low-sodium" broth in store to use.