Carrot and ginger soup with turmeric

Carrot and ginger soup with turmeric

Total: 40 min. | Active: 20 min.
vegan, lactose-free
Nutritional value / person: 117 kcal
, Fat: 8 g
, Carbohydrate: 8 g
, Protein: 2 g

In winter, there's nothing better than a delicious, healthy soup to warm you up. Soups are incredibly easy to prepare. All you have to do is finely chop the ingredients, fry them briefly, simmer until soft and then blend together. Once the ingredients are in the pan, there's not much left to do! This classic flavour combination will warm you up from the inside out on cold winter days.


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tbsp olive oil
1 onion, coarsely chopped
3 garlic cloves, finely chopped
2 ½ cm ginger, finely grated
1 tsp turmeric
300 g carrots, cut into pieces
9 ½ dl vegetable bouillon
1 tbsp lemon juice


4 tbsp coconut milk
2 tsp black sesame seeds
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How it's done

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Heat the oil in a large pan. Sauté the onion until translucent, add the garlic, ginger and turmeric, sauté for approx. 1 min. Add the carrot, continue cooking for approx. 2 mins. Pour in the bouillon, simmer the soup for approx. 20 mins. until the carrots are soft. Blend the soup until smooth, stir in the lemon juice.


Serve the soup in 4 bowls, garnish with the coconut milk and sesame seeds, serve immediately.

Good to know
Tip: Garnish the soup with micro greens.


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