POTATO, LEEK, CARROT AND TURMERIC SOUP

Potato, Leek, Carrot and Turmeric Soup image

A flavorful and hearty vegetable soup cooked with ginger and turmeric.

Provided by margieleow

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes

Time 1h2m

Yield 4

Number Of Ingredients 13

Previous Next

Ingredients

6 ounces egg noodles
3 tablespoons extra-virgin olive oil
1 (2 inch) piece ginger root, minced
2 cloves garlic, minced
1 leek, sliced into 1/2-inch pieces
2 carrots, cut into cubes
2 stalks celery, sliced into 1/2-inch pieces
2 potatoes, peeled and cubed
1 teaspoon turmeric powder
½ teaspoon ground white pepper
½ teaspoon salt
3 cups water
2 cups vegetable broth

Steps:

Bring a large pot of lightly salted water to a boil. Add egg noodles; cook, stirring occasionally until tender yet firm to the bite, about 3 minutes. Drain. Rinse with cool tap water until cooled, 1 to 2 minutes.
Heat oil in a deep skillet over medium-high heat. Add ginger and garlic; cook and stir until fragrant, about 1 minute. Stir in leeks and cook until slightly browned, about 3 minutes. Add carrots and celery; cook and stir, about 2 minutes. Add potatoes; cook and stir, about 2 minutes.
Cover skillet and cook until vegetables release some moisture, about 5 minutes. Stir in turmeric, white pepper, and salt. Pour in water and bring soup to a boil.
Bring vegetable broth to a boil in a separate pot. Remove from heat and pour in soup. Stir in egg noodles. Return to heat and simmer until flavors combine, about 5 minutes.

Nutrition Facts : Calories 388.3 calories, Carbohydrate 59.8 g, Cholesterol 35.3 mg, Fat 12.6 g, Fiber 6.2 g, Protein 9.6 g, SaturatedFat 2 g, Sodium 587.4 mg, Sugar 6.1 g