Autumn Survival Carrot & Turmeric Soup

Any of you with snivels and aches since the strong hold of Autumn has set in?

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 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 as its yellow stain is persistent!).

Turmeric is a really powerful herb considered to have antiviral, antibacterial, antioxidant as well as anti-inflammatory properties

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.

Autumn Soup

Serves 4 / Prep time 5 minutes / Cook time 10 minutes

Ingredients:

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

Method:

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.

Autumn Soup

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