Best part of sourdough a few days old is soup 🥣😍 The last few slices from the bread I baked on Sunday, toasted, with my carrot ginger turmeric soup. I love the way the bread soaks up the flavor of the soup, the crust gets soft, and the combination of flavors is just out of this world. I could eat these two foods together every night (which I often do!!) 🙃 —
This is the most simple version of my soup, which I make almost weekly. I use my @instantpotofficial, but you can totally do on the stove or in a crock pot.
1 large onion, chopped
3 cloves garlic, minced
1-2” nub of ginger, peeled and minced
1-2” nub of turmeric, peeled and minced
1 stalk of celery, chopped
3 large carrots, peeled and sliced into rounds
2-4 tbs fat of choice (I recommend ghee or coconut oil)
A few healthy pinches of salt
1 tsp fresh ground black pepper
32oz stock (low sodium if store bought)
2 tbs raw apple cider vinegar
Heat the sauté on your InstantPot (or heat a sauté pan over medium high), add cooking fat. When it shimmers, add onions and a healthy pinch of salt.
When onions are translucent, slide to the side and add garlic, ginger, and turmeric. Let cook about 30 seconds until fragrant. Stir. Add water if anything is starting to stick, scraping up browned bits.
Add celery and another healthy pinch of salt. Cook until everything is soft.
Add carrots, stock, vinegar, and black pepper. Stir to combine real well.
Cook on soup setting, low pressure, for 20 minutes (crock pot- 4 hours on low, 2 on high, or until carrots are completely soft). Blend! (I use a stick blender.) Taste and add seasonings if needed. —
If I’m doing dairy, I’ll add cream and/or parmigiana cheese. I actually haven’t tried coconut milk yet (the canned stuff), even though I’ve made this dozens of times 😆 but I’m sure it would be lovely. Adding more fat definitely makes it silkier, and also helps your ability to absorb the turmeric. —
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