GINGER & TURMERIC SPICED CARROT SOUP

Image and Recipe: Gourmand in the Kitchen

“Let food be thy medicine and medicine be thy food.” – Hippocrates

While modern medicine has brought incredible advances in the treatment of disease, with it has also come a “quick fix” and “pill-popping” culture and mentality. Many of us have forgotten about the healing power of our grandmother’s homemade cold-busting soup in favor of over-the-counter bottled syrups.

The body is more resilient than its given credit and with the right support it can heal and come out stronger than before.

For thousands of years, civilizations around the world have looked to the healing properties of food to combat disease and illness. Scientists and researchers today are recognizing the power of these foods and many modern day medicines now contain ingredients such as turmeric, ginger, raspberry leaf and evening primrose oil.

Even if you are undergoing medical treatment or are currently taking pharmaceuticals, it’s imperative that you also consider upgrading your diet to support in the healing process. Check out this article in anti-inflammatory foods for some great info!

To get you started, make this delicious and creamy Ginger & Turmeric Spiced Carrot Soup from Gourmand in the Kitchen. It’s full of healing ingredients like ginger, turmeric, coconut oil and fresh parsley.

GINGER & TURMERIC SPICED CARROT SOUP

Ingredients:

  • 2 Tablespoons coconut oil
  • 2 to 3 small green onions, white and light green parts only, cleaned and chopped
  • 1 or 2 cloves of garlic, minced
  • 1-inch piece of ginger, peeled and grated
  • A pinch of red pepper flakes
  • 1 ½ pounds young carrots, sliced 1/2 inch thick
  • 1 tsp fine sea salt
  • ¼ tsp ground cinnamon
  • 1-inch piece of turmeric root, peeled and grated (or use ½ tsp ground)
  • Freshly ground pepper to taste
  • 4 cups (1 quart) filtered water
  • ¼ cup plain yogurt or full fat coconut milk for serving
  • Chopped flat leaf parsley or carrot fronds for garnish
Instructions:
  1. Melt coconut oil in a medium saucepan over medium heat. Sweat the green onions, garlic, minced ginger, and pepper flakes for 1 to 2 minutes or just until glossy. Do not brown or develop color.
  2. Add carrots, salt, cinnamon and turmeric and cook another 1-2 minutes, stirring occasionally. Add water and bring to a boil. Reduce heat, and simmer until carrots are very soft, 20-25 minutes.
  3. Puree soup in batches in a high speed blender.
  4. If serving cold, chill soup for at least 3-4 hours or overnight.
  5. Divide soup between 4 to 6 bowls and place a spoonful of yogurt or drizzle of coconut milk in center of each and finish with chopped parsley or carrot fonds and a pinch of additional salt and freshly ground pepper if desired.
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