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Recipe: Carrot Ginger Tumeric Soup by Asian Food Channel

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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

  • 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 2 – Cook vegetables

  • Stir in the carrot slices and potato chunks, then cover with vegetable stock.
    This doesn’t have to be vegetarian! Feel free to use chicken stock as well!
  • Bring to a boil, then reduce heat to low and simmer for about 15 minutes, or until all the vegetables are soft.
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