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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 Method

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

Method
 

  1. Add the olive oil to a medium pot over medium-low heat.
  2. Stir in the ginger and cook for one minute.
  3. Stir in the garam masala, turmeric, cayenne and black pepper, then cook for another minute.
  4. Fold in the diced carrots and potato, coating the vegetables in the toasted spices. Cook for one minute.
  5. Pour in the vegetable broth and bring to a simmer.
  6. Cover, and simmer for 10 to 15 minutes, or until the vegetables are tender.
  7. Carefully blend the soup with an immersion blender, or in a standard blender until smooth.
  8. Stir in the coconut milk and salt, then heat until just hot.
  9. 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.