Carrot Soup w/ Ginger & Turmeric

This is a go-to soup when I’m mentally ready for Spring, but the air is still chilly, and I can’t seem to shake the lethargy of Winter. Ginger and turmeric are warming and get the digestive system moving. I feel both comforted and energized when I sip this soup from below the earth. Isn’t it awesome that nature provides the ingredients we need the most right when we need them?! [insert private moment of gratitude]

2 T olive oil

2 leeks, white and light green parts only (or 1 medium yellow onion)

1 finger-sized piece of fresh ginger

1 finger-sized piece of fresh turmeric (can sub 1-2 teaspoons turmeric powder)

2 cups carrots, sliced in rounds

3.5 cups store-bought or homemade chicken stock or veggie stock

1 lemon, juice squeezed

dollop of plain Greek yogurt (optional)

Slice leeks the long way, remove outer skin, and rinse inside to remove any dirt. Chop. Heat oil in your soup pot, add leeks, a pinch of salt, and cook slowly until pretty soft.

Using the edge of a spoon, peel the ginger and turmeric. It doesn’t need to be perfect. Slice into thin rounds and add to the leeks. Add the carrots and another pinch of salt, and cook for a few minutes.

Add the stock, another pinch of salt (we’re seasoning as we go!), bring to a boil, then reduce to a simmer. Simmer for about twenty minutes or until roots are tender.

If you have an immersion or stick blender, now is the time to use it. If you don’t, you can blend the soup in a blender, just use caution with the lid (and a dish towel) in order to avoid steam pressure build-up.

Stir in about 1.5 teaspoons lemon juice and taste. Add salt or more lemon if you like.

I sometimes serve this with a dollop of Greek plain yogurt for a cool burst and protein boost.