Sautéd Carrots and Mushrooms in a Zesty Turmeric Broth

Because the winter doesn’t seem to want to end (although there is hope! 52 and sunny tomorrow!) I decided to make more soup this week. This recipe is super easy (finals are coming up… nobody has time for slaving over the stove) but is full of flavor. If you are looking to make it a little more filling, serve with rice and a protein (I made some tempeh on the side).

2 large carrots
1 cup mushrooms (I used baby bella but chose your favorite)
1/4 of a red onion
1 clove garlic
fresh ginger (I used sushi ginger I keep in my fridge)
1 TBSP ground turmeric
1 cup water
1 TBSP lime juice
salt + pepper
1 cup fresh spinach
extra ginger + sesame seeds for topping

View the full recipe at Egginon →