Warming Carrot, Turmeric and Ginger Soup

By Sue Bedford (MSc Nutritional Therapy)

Warm up with this delicious and nutritious orange vibrant soup and reap the amazing health benefits to be obtained from it. Carrots are in fact one of the most nutritious root vegetables. They are one of the richest vegetable sources of carotene (this gives them their vibrant orange colour), high in fibre and packed full of the antioxidants beta carotene, vitamin C and E as well as the minerals calcium and potassium – all great nutrients when it comes to supporting fertility. Turmeric (as we have mentioned in a previous article) contains a powerful compound called Curcumin which has antioxidant and anti-inflammatory properties. Ginger is packed with bioactive compounds that offer many health benefits. Not only is it packed full of vitamins and minerals, but it gives a lovely warming kick to this tasty soup. Enjoy!

Ingredients: (Makes 4 bowls)

950ml Vegetable Stock

3 Carrots

1 White Onion

3 cloves garlic crushed

1 inch Piece of Fresh Ginger finely grated

2 inch Piece of fresh Turmeric finely grated

1 tbsp Lemon Juice

To make:

Chop the onion and carrot into small chunks and grate the ginger and turmeric finely.

Heat a small amount of olive oil in the bottom of a large stock pot and saute the onion for around 3 minutes until translucent, then add the crushed garlic, turmeric and ginger and saute for another 1 minute.

Next, add the carrot and saute for another 2 minutes. Then add the vegetable stock and simmer for 20-25 minutes until the carrot is cooked through and soft.

Use a stick blender to blend the soup until it’s smooth, or transfer into a standing blender and blend. Stir in the lemon juice, then serve with a sprinkling of fresh coriander and your favourite seeds on top.

 

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