In this recipe carrots, ginger, and turmeric work together beautifully for a simply satisfying soup.

Heat the butter and olive oil in a large pot over medium heat when the butter is melted add the onions and cook 3 minutes, stir often.

Next, add the garlic, ginger, turmeric, and black pepper to the pot. Cook 1 minute, stirring frequently.

Add the carrots and cook 1 minute while stirring.

Now, add the chicken broth while stirring. Raise the heat to high and bring the liquid to a boil.

Lower the heat, cover the pot. Cook for 65-75 minutes or until the carrots are tender. Stir the soup occasionally, keep it simmering.

Remove the pot from the heat. Process the soup with an immersion blender in the pot until smooth.

Taste the soup and add salt if needed. Serve and garnish with chopped parsley, red pepper flakes, and croutons, if desired.