This carrot soup recipe requires minimal ingredients but still delivers plenty of flavor. Have it ready in under an hour!
Heat oil in a medium pot, dice the onion, and add it to the pot to cook on medium-low heat for about 15 minutes. The onion should begin to show a hint of golden color.
Peel and chop the carrots, and add them to the pot. Cook for 3 to 4 minutes. Add broth, and bring to a boil.
Lower the heat, add salt, pepper, and turmeric. Cover and simmer for 20 minutes.
Puree the soup by pouring it into a blender or by using an immersion blender.
Pulse the cilantro, olive oil, and vinegar in a food processor or with the immersion blender. Add a spoonful to each bowl of soup, and serve.
*I like to use my Homemade Vegetable Broth for this recipe. Find it here.