Serves: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 2 tbsp olive oil or coconut oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
- 2 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp ground cinnamon
- 4 medium carrots, peeled and sliced (~3 cups)
- ½ cup uncooked quinoa, rinsed
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 tbsp lemon juice
- Salt and black pepper, to taste
Optional Garnishes:
- Fresh parsley or cilantro, chopped
- A sprinkle of red chili flakes
- A drizzle of coconut milk
- Toasted sesame seeds
Instructions:
- Sauté Aromatics:
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes, until soft.
- Add the garlic, ginger, turmeric, cumin, smoked paprika, and cinnamon. Cook for 1 minute until fragrant.
- Cook Carrots and Quinoa:
- Stir in the sliced carrots and quinoa, coating them in the spices.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for 15–20 minutes, until the carrots are tender and the quinoa is cooked.
- Blend the Soup:
- Use an immersion blender to puree the soup until creamy, leaving some texture if desired. Alternatively, transfer the soup in batches to a blender, then return it to the pot.
- Add Coconut Milk and Season:
- Stir in the coconut milk and lemon juice. Heat through gently but do not boil.
- Season with salt and black pepper to taste.
- Serve:
- Ladle the soup into bowls and garnish with your choice of parsley, chili flakes, sesame seeds, or a drizzle of coconut milk.
This vibrant and creamy soup is packed with anti-inflammatory ingredients like turmeric, ginger, and quinoa, making it both nourishing and delicious. It’s perfect for cozy nights or as a meal prep option for the week!
