Kumara, Carrot & Turmeric Golden Soup

Name: Kumara, Carrot & Turmeric Golden Soup
Cuisine: New Zealand
Ingredients: 1.2 kg Orange kumara (large dice); 6 medium Carrots (thick slices); 1.5 L Low-sodium vegetable stock; 1 large Onion (diced); 5 cloves Garlic (minced); 2 tbsp Fresh ginger (grated); 3 tsp Ground turmeric; 1 tsp Ground black pepper; 1 tbsp Olive oil; from 1 large lemon Fresh lemon juice

A recipe from New Zealand.

🇳🇿 New ZealandsoupkumaracarrotturmericveganpescatarianlowSodiumlowSalthighCarbhealthyantiInflammatoryheartHealthyonePotsimple

Nutrition (per serving)

320Calories

10 gProtein

58 gCarbs

8 gFat

12 gSugar

280 mgSalt

Ingredients

1.2 kg Orange kumara (large dice)
6 medium Carrots (thick slices)
1.5 L Low-sodium vegetable stock
1 large Onion (diced)
5 cloves Garlic (minced)
2 tbsp Fresh ginger (grated)
3 tsp Ground turmeric
1 tsp Ground black pepper
1 tbsp Olive oil
from 1 large lemon Fresh lemon juice

Method

Heat olive oil in large pot. Add onion, garlic and ginger; cook gently 5 min until soft (no salt).
Stir in turmeric and black pepper for 30 seconds. Add kumara, carrots and low-sodium stock.
Bring to gentle boil, cover and simmer 30–40 min until vegetables are very tender.
Blend until completely smooth. Finish with fresh lemon juice to brighten. Serve as is or with a swirl of coconut milk – golden, immune-boosting vegan NZ soup.