Rich, tangy, and perfectly balanced with a touch of sweetness! This simple homemade balsamic vinaigrette combines extra-virgin olive oil, balsamic vinegar, Dijon mustard, and garlic for a delicious dressing that brings fresh flavor to salads, roasted vegetables, and grain bowls.
MAKES
4 SERVINGS
QUICK RECIPE OVERVIEW
Why you’ll love it
This simple, nourishing soup is made with wholesome ingredients and comes together in one pot. Rich in colorful plant nutrients, it's naturally creamy, comforting, and perfect for a cozy lunch or light dinner.
What Makes It So Flavorful?
Sweet carrots balance the warmth of fresh ginger and earthy turmeric, while garlic, coconut milk, and a hint of cinnamon add depth and richness. Bone broth brings savory flavor and additional protein.
Helpful Tips
Adjust the ginger: For a milder soup, start with 2 tablespoons of fresh ginger and add more to taste.
Balance the turmeric: Fresh turmeric has a distinct earthy flavor. Start with 1 tablespoon if you prefer a milder taste.
Make it extra creamy: Use full-fat coconut milk for a richer, velvety texture.
Brighten the flavor: Add a squeeze of fresh lemon juice just before serving.
Make it vegetarian: Substitute vegetable broth for bone broth.
Golden Carrot Ginger Soup
MAKES
4 SERVINGS
Ingredients:
2 tablespoons avocado oil or extra-virgin olive oil
1 medium onion, diced
3 garlic cloves, minced
3 tablespoons fresh ginger, peeled and finely chopped or grated
2 tablespoons fresh turmeric, grated
2 pounds carrots, peeled and chopped
4 cups bone broth
½ can (about ¾ cup) unsweetened coconut milk
1 bay leaf
½ teaspoon ground cinnamon (optional)
½ teaspoon freshly ground black pepper
½ teaspoon sea salt, or to taste
Instructions:
Sauté the onion: Heat oil in a large pot over medium heat. Add onion and cook for 3–4 minutes, until softened.
Add aromatics: Stir in garlic, ginger, and turmeric. Cook for 1 minute, stirring until fragrant.
Add carrots: Add chopped carrots and cook for 3–5 minutes, stirring occasionally.
Simmer: Pour in bone broth and add bay leaf, cinnamon (if using), salt, and pepper. Bring to a gentle boil, then reduce heat, cover, and simmer for 20–25 minutes, until carrots are fork-tender.
Make it creamy: Remove bay leaf and stir in coconut milk. Blend with an immersion blender until smooth and creamy, or carefully blend in batches using a countertop blender suitable for hot liquids.
Taste and serve: Adjust seasoning as needed. Ladle into bowls and finish with your favorite toppings.
Recipe Notes
Fresh Turmeric: Fresh turmeric gives the soup a beautiful golden color and earthy flavor. If unavailable, substitute 1–1½ teaspoons ground turmeric.
Consistency: For a thinner soup, add a little extra broth until you reach your preferred texture.
Storage: Refrigerate in an airtight container for up to 3–4 days or freeze for up to 3 months. Reheat gently on the stovetop.
Make Ahead: The flavors develop beautifully as the soup sits, making it a great option for meal prep.
Serving Ideas: Pair with a fresh kale and apple salad, wild rice and arugula salad, or roasted red pepper and chickpea salad for a satisfying, balanced meal.
Nourish & Rooted Tip: I love how simple ingredients like carrots, ginger, and turmeric can come together to create something so comforting and flavorful. Serve with a sprinkle of crunchy pumpkin seeds and fresh herbs for a little extra texture and nourishment!
