Winter is just the perfect time for soup! This one is especially warm and comforting. Exactly what a soup should be! Sweet from the carrots with a little kick from the ginger, this soup also has amazing health benefits.
Turmeric is quite the ingredient! It is known to have anti-inflammatory properties amongst other benefits. It also helps blood flow, reduces cholesterol levels and improves blood vessel health. Traditionally, turmeric has been used as a digestive aidand a liver stimulant. Research has shown that turmeric can help people with inflammatory conditions of the joints, muscles and nerves, and autoimmune inflammation. Additionally, some research has shown improvement in women with some autoimmune fertility condition like endometriosis.
Ginger is also known as an anti-inflammatory and is also commonly used in traditional Chinese medicine with endometriosis. Ginger is often used as a remedy for nausea, morning sickness, upset stomach, indigestion and vomiting. It can also help reduce fever, lower blood pressure, reduce cholesterol and aid circulation.
Carrots are one of the best dietary source of beta-carotene which boosts the immune system and reduces cancers. They also help build healthy skin, tissue and teeth; improve eyesight, stimulate appetite and prevent dehydration.
Carrot ginger turmeric soup
- 4 large carrots peeled & chopped
- 1 potato peeled & chopped
- 1 yellow onion chopped
- 4 garlic cloves crushed
- 3 cups vegetable stock
- 1 inch ginger grated
- 1 tsp turmeric powder
- 1 tbsp olive oil
- salt and pepper to taste
- In a large pot, heat oil and add onion. Cook for about 3 minutes or until translucent.
- Add garlic and ginger and cook for another minute or until fragrant.
- Add the carrots, potato and turmeric powder and saute for 2 minutes.
- Add the vegetable stock, salt and pepper to taste, and simmer for 20-25 minutes or until the carrots are soft.
- Transfer to a blender or use an immersion blender and blend until smooth.
- Portion in serving bowls and garnish with Greek yogurt, sesame seeds and parsley.