Carrot Ginger soup, but with a few twists! A pinch of turmeric and cumin along with the garlic and ginger give the soup a hint of an Indian flavors. I also use carrot juice so you don’t have to chop carrots or blend the soup! An easy win-win!
Heat oil in a pan, and add the onion, salt, and pepper.
Sauté until translucent, about seven minutes.
Add the garlic, ginger, turmeric, and cumin and sauté an additional two minutes.
Add the carrot juice and vegetable broth and deglaze the pan. Taste and adjust for salt and pepper.
Bring to a simmer and cook partially covered for 10 minutes.