• 2 tbsp olive oil
  • 2 tbsp diced ginger
  • 1 tsp turmeric
  • 1 clove garlic diced
  • 1 bunch carrots, peeled and diced
  • 4 cups bone broth or low vegetable stock
  • Sea salt
  • Freshly ground white pepper
  • 1 scallion thinly sliced
  • Heat a large soup pot over medium high heat. Add olive oil. Add turmeric and toast spice for 1 minute.
  • Add ginger and garlic and sauté for 2 minutes. Add carrots and mix well.
  • Add stock and simmer for 20-30 minutes until carrots are soften.
  • Turn heat off and let cool slightly. Using an immersion blender, puree soup. Turn heat back on to warm up soup. Serve with scallions as a garnish and finish a pinch of salt and pepper.
  • Enjoy!