Ginger and Carrot Soup with Turmeric

I make this soup anytime my tiny humans are sick.  It helps boost the immune system and helps make my tiny humans feel better than any chicken noodle ever has.  Plus they love it, like drink it through a straw love it.


2 T Butter

3 Leeks, diced small

2 Cloves Garlic, minced

1 lb. Carrots, peeled and diced

1 medium Orange, zested and juiced

1 oz. Ginger, finely diced

2 tsp. Turmeric Powder

1 tsp. Fresh Thyme

5 1/2 C Vegetable Broth

Salt and Pepper to taste


-Melt butter in large pot (only need large enough for ingredients and to use immersion blended) over medium heat, add in leeks, cook 4-5 minutes.

-Add in garlic and carrot and cook about 6 minutes, rotating to prevent scorching.  Add in remaining ingredients.  Bring to boil.

-Reduce to simmer and cover for 30 minutes to 1 hour (time depends on flavor, the longer it simmers the stronger the ginger and orange will taste).

-Use immersion blender to smooth out soup (can use blender, but do in small batches or top will explode off due to heat), pour back in pot bring back to temperature if need be. Serve and Enjoy!




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