Ginger & Turmeric Carrot Soup

Shayna’s Kitchen
Servings 4
Recipe Ingredients:
  • 1 tbsp olive oil
  • 2 leeks, cleaned and sliced, white part only
  • 3 cups chopped carrots
  • 1 cup cup chopped butternut squash, skin and seeds removed
  • 2 garlic cloves, minced
  • 1 tbsp peeled and grated ginger (about 2'' pieces)
  • 1 tbsp fresh thyme
  • 1 tbsp fresh rosemary
  • 2 tbsp parsley
  • salt and pepper to taste
  • 3 cups Pacific Foods Zesty Ginger & Turmeric Creamy Plant-Based Broth

For Garnish

  • 4 leaves of kale, rind removed and chopped into 3-inch pieces
  • Drizzle full fat coconut milk

For the Nut and Seed Crumble

  • 1/4 cup sunflower seeds
  • 1/2 cup walnuts
  • 1/4 cup Brazil nuts
  • 1/2 tsp allspice
  • 1 tbsp olive oil
  • red pepper flakes to taste
  • salt to taste
  • Heat olive oil in large dutch oven or soup pot. Add the leeks, carrots and squash and sauté until the vegetables start to soften, about 5 minutes. Add the garlic, ginger, thyme, rosemary, parsley, and salt and pepper and sauté for another 3 minutes. 
  • Add the broth. Bring the mixture to a boil, cover and simmer for 20 minutes. 
  • In the meantime, prepare the kale chips by adding the chopped pieces to a bowl and tossing in olive oil. Spread in a single layer on a baking sheet and bake at 325F for 15 minutes, rotating halfway.
  • Prepare the nut crumble by adding all ingredients to a food processor or using an immersion blender until it resembles a chunky, sand texture. Spread on a baking sheet and bake at 325F for 12-15 minutes until golden. 
  • Once the soup is cooked, add to blender or use an immersion blender to blend until smooth. 
  • Serve with coconut milk drizzle, kale chips and the nut/seed crumble.