Carrot & Turmeric Soup

healing

GLUTEN-FREE, DAIRY-FREE

I get quite passionate about this soup. I remember when I first made it, I felt excited by just how powerful the ingredients might be and delighted by how tasty it is. And the beauty is that there’s so little chopping involved as it all gets blended at the end (just a reminder to wear gloves and to protect surfaces when peeling the turmeric (if using fresh) as its yellow stain is persistent!).

Turmeric is a powerful herb considered to have antiviral, antibacterial, antioxidant as well as anti-inflammatory properties.  So I tend to start making this as we head into winter when colds and flu are rife – why not give our bodies a little helping hand, like training up our internal armed forces to prepare for battle, and every little helps!

Fresh root turmeric, where possible, gives a better flavour but otherwise you can use 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 winter nights.  I hope that you will enjoy the taste of it but I also hope it will help towards supporting you and your body through the winter months.

serves 4


INGREDIENTS

1 onion, roughly chopped
3 cloves of garlic, roughly chopped
1 red or green chilli, 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


STEP-BY-STEP

Heat a large pan and add the coconut oil. Once melted add the onion, garlic and chili and soften. Don’t brown or burn.

Add the carrots and mix well together. Season with ½ tsp sea salt and fresh black pepper. Then add the cashew nuts, cumin and turmeric.

Pour over the stock, bring to the boil then reduce the heat and simmer for 8 minutes. Turn the heat off and using a hand-held blender, blend until smooth.

Sprinkle fresh coriander over the top when serving.