Recipe: Carrot Ginger Tumeric Soup by Asian Food Channel

Try out this recipe for a delicious, vegetarian twist on ‘chicken soup for the soul’, chock full of antioxidants and vitamins

Ingredients

Serves 4 people

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  • 500 g carrots, peeled and sliced
  • 250 g potatoes, peeled and cut into chunks
  • ½ large onion, roughly sliced
  • 1 clove garlic, roughly chopped
  • 1 pc 2 cm ginger, grated
  • ½ Tbsp turmeric powder
  • 600 ml vegetable stock (can be substituted with water)
  • 2 Tbsp vegetable oil
  • Salt
  • Pepper
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Step 1 – Fry spices

  • Heat 2 Tbsp vegetable oil in a deep pan and sauté sliced onion, garlic, grated ginger and turmeric powder over medium heat until the onion is translucent.
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