Winter is the time of year that many of us are scourging our medicine cabinets for cold and flu season. Soups are the ultimate healing food for many people.
Soups are not just comforting and cozy, but they can also be truly nurturing for your gut. Think about it. If you have an upset stomach, do you crave something heavy and hearty or something soothing and light?
But soup isn’t just for the sick in the winter. Sometimes the only thing that sounds appealing when it’s cold is staying home with a nice bowl of soup.
When flu season is looming over our heads, it is a great time to look out for your body, even in the smallest of ways. Filling your body with ingredients like turmeric and ginger gives your body a dose of health.
Ginger, turmeric and garlic work subtly together in this Warming Carrot, Ginger and Turmeric Soup recipe, as adapted by Lauren Caris Cooks.
Ginger and turmeric work to offer health benefits. They deliver strong, clean flavors that keeps you from wanting to add in additional fats and salts. Ginger helps with digestion, pumping circulation, fighting sickness and reducing nausea.
Turmeric acts as a powerful antioxidant and anti-inflammatory agent. Turmeric is also said to help curb tumor growth, but that is neither here nor there for this topic.
Garlic is an anti-inflammatory and anti-viral natural ingredient that helps with stomach bugs and lingering coughs. And it tastes amazing, too!
So without further ado, here is this delicious Carrot, Ginger and Turmeric Soup recipe. It’s perfect to create with your AVACRAFT pots.
- 3 large carrots
- 1 medium white onion
- 3 cloves of minced garlic
- 1 inch piece of finely grated fresh ginger
- 2 inch piece of finely grated fresh turmeric
- 4 cups of vegetable stock (or chicken stock). You can make homemade chicken stock instead for some protein.
- 1 tablespoon fresh lemon juice
- Canned coconut cream for topping
- Black sesame seeds (if you can find them) for topping
- Dice onion and carrot (or use the food processor if you are feeling hurried).
- Heat a small amount of extra virgin olive oil at the bottom of a large stock pot, sautéing the onions for 2 to 3 minutes. Next add minced garlic, grated turmeric and ginger and sauté an additional minute.
- Toss the diced carrot in next, sautéing for another 2 minutes.
- Add vegetable stock and allow it to simmer for 20 minutes, or until the carrot is completely cooked and soft.
- Blend the soup until smooth, either with a standing blender or stick blender. Stir lemon juice in the pot then serve each bowl with a little coconut and some black sesame seeds. Garnish if preferred.
Note: If you are feeling hurried, you can also wing it and toss everything in the pot together. Then sauté it for about 4 minutes and proceed to step 4. Except for the broth, lemon juice and ingredients that follow.