Carrot Celery Soup With Turmeric

Carrot Celery Soup With Turmeric

Often when I go shopping and see an ingredient that looks interesting, I just buy it and figure out what to do with it later.  That was the case with fresh turmeric. I bought it at the farmer’s market and then looked for inspiration. I chose to make a soup with it and that is how this Carrot Celery Soup With Turmeric was born. I’ve made this countless times and it tastes like the ultimate comfort soup to me. I saute onions and garlic and then add pureed carrots, celery and turmeric with vegetable broth. I wanted the soup to have some texture and the onions provide that along with the oats that also thicken the soup. The parsley and dill really brightens the soup. Best of all, this soup contains a lot of turmeric which has anti inflammatory properties  This soup is so simple to make because it requires very little chopping. If you can’t find fresh turmeric you can replace it with powdered. I’ve tried the soup with both and I definetly like fresh turmeric better

The ingredients

Peel the turmeric

Chop the onion

Peel the carrots and cut into large chunks

Add carrots, celery, broth and turmeric to a blender

Add pureed carrots, celery and turmeric and broth to the pot with the onions

Cook until soup is thickened. Add parsley and dill at the end

Carrot Celery Soup With Turmeric

 

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Prep time

5 mins

Cook time

45 mins

Total time

50 mins

 

Recipe type: Soup

Serves: 8

Ingredients

• 1 large onion chopped
• 2 cloves of garlic minced
• 3 tablespoons vegetable or olive oil
• 4 stalks of celery in large chunks
• 2 large carrots or 4 small ones cut into large chunks
• 2 inches of fresh turmeric ( or two teaspoons powdered)
• 6 cups of vegetable broth
• ½ cup oats
• 1 cup chopped parsley
• 1 cup chopped dill
• 2 tsp salt

Instructions

1. Saute onion in oil until translucent
2. Add garlic and saute until fragrant
3. While onion is sauteing add carrots, celery, turmeric and broth to a blender
4. Blend until pureed and add to pot when onion is translucent
5. Let cook for 20 minutes
6. Add oats and salt
7. Cook another 15 minutes, stirring pot to ensure the oats don't stick to the bottom and burn
8. If soup is too thick add some water
9. Add parsley and dill and cook another 5 minutes
10. Serve

3.5.3226