As Autumn has finally taken hold, I’m starting to see clients with snivels and aches already. I get quite passionate about this soup. I remember when I first made it, I felt excited by just how powerful the ingredients are and delighted by just how yummy it is. I kept making batches every few days and I swear it got me through the winter cold free. And the beauty is that it’s so little chopping involved as it all gets blended at the end. Just remember to wear gloves or protect surfaces when peeling the turmeric as its yellow stain is persistent! But back to my passion for this soup – yes, it is a delicious and easy soup to make which is of course key to how I cook and in our busy lives but it is just so much more than that.
Turmeric is a really powerful herb considered to have antiviral, antibacterial, antioxidant as well as anti-inflammatory properties
The food we eat has the power to switch on or switch off genes and hence it can activate or de-activate, depending on what we select, our body’s natural ability to heal itself. Turmeric is a really powerful herb considered to have antiviral, antibacterial, antioxidant as well as anti-inflammatory properties. So as we head into the season where colds and flu are rife, now is such a key time to give our bodies a little helping hand, like training up our internal armed forces to prepare for battle, and all from eating turmeric.
Try to buy fresh root turmeric where you can but otherwise you can buy ground turmeric and add it to as much of your cooking as you can. I shall be making this soup in large batches and freezing for the cold late nights. I hope that you will enjoy the taste of it but I also hope that you will benefit from its powers.
Serves 4 / Prep time 5 minutes / Cook time 10 minutes
1 onion, roughly chopped
3 cloves of garlic, roughly chopped
1 red or green chili, seeds removed, roughly chopped
6 carrots, roughly chopped
1 cup of cashew nuts
1 root of fresh turmeric, peeled and roughly chopped
½ tsp ground cumin
2 tbsp coconut oil
1 ltr fresh organic chicken stock
Fresh coriander to serve
1) Heat a large pan and add the coconut oil. Once melted add the onion, garlic and chili and soften. Don’t brown or burn.
2) Then add the carrots and mix well together.
3 )Season with ½ tsp sea salt and fresh black pepper.
4) Then add the cashew nuts, cumin and turmeric.
5) Pour over the stock, bring to the boil then reduce the heat and simmer for 8 minutes.
6) Turn the heat off and using a hand-held blender, blend until smooth.
7) Sprinkle fresh coriander over the top when serving.