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Spiced Ginger Carrot Potato Soup | Living Healthy in Seattle

Spiced Ginger Carrot Potato Soup

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3

Ingredients
  

  • 1/2 teaspoon extra virgin olive oil
  • 1 heaping tablespoon minced fresh ginger
  • 1 1/2 teaspoons garam masala
  • 1/4 teaspoon ground turmeric
  • 3 dashes cayenne pepper, or to taste
  • Freshly cracked black pepper, to taste
  • 1 1/2 cups diced carrots
  • 2 1/2 cups diced russet potato (skin on, one medium-large potato)
  • 3 cups low sodium vegetable broth (choose a high quality broth for maximum flavor)
  • 1/2 cup canned light coconut milk (regular canned coconut milk works too, for a richer soup)
  • Pink sea salt, to taste

Toppings

  • Diced avocado
  • Toasted sprouted mixed seeds or pepitas
  • Fresh lime juice
  • Pink sea salt
  • Roughly chopped cilantro

Instructions
 

  • Add the olive oil to a medium pot over medium-low heat.
  • Stir in the ginger and cook for one minute.
  • Stir in the garam masala, turmeric, cayenne and black pepper, then cook for another minute.
  • Fold in the diced carrots and potato, coating the vegetables in the toasted spices. Cook for one minute.
  • Pour in the vegetable broth and bring to a simmer.
  • Cover, and simmer for 10 to 15 minutes, or until the vegetables are tender.
  • Carefully blend the soup with an immersion blender, or in a standard blender until smooth.
  • Stir in the coconut milk and salt, then heat until just hot.
  • Ladle the soup into bowls, then top with avocado, seeds, lime, salt and cilantro. Serve with warm naan, bread, whole grain crackers, or rice, if you wish.