Healing Carrot Soup with Tumeric + Ginger

Healing Carrot Soup with Tumeric + Ginger

When something foreign enters your body, you stub your toe, or cut your skin, your immune system jumps into action to protect you. 

The swelling, warming, and redness is part of your body’s healing process, known as inflammation. This acute inflammation is temporary and helps you get better faster!

Chronic inflammation can happen when you’re stressed out, lacking sleep, or eating a poor quality diet. It can be a contributing factor in developing diseases like Alzheimer’s, depression, and cancer.

One way to reduce chronic inflammation is by eating a healthy diet. Some foods that are naturally anti-inflammatory include:
  • salmon
  • avocados
  • berries
  • spices like tumeric, oregano, cayenne, and cloves
  • green leafy vegetables
Eating these and other high-quality, nutrient dense foods can help prevent breast cancer and improve health post diagnosis.

Here’s an easy, delicious recipe from Hello Glow packed with anti-inflammatory powerhouses.

Healing Carrot Soup with Tumeric and Ginger

prep: 5 min | cook: 15 min | total: 20 min

servings: 2

Ingredients: 

  • 4 carrots, peeled and chopped
  • 1 parsnip, peeled and chopped
  • 1 yellow onion, roughly chopped
  • 4 garlic cloves, crushed
  • 2 teaspoons virgin coconut oil
  • 3 cups low sodium vegetable broth, warm
  • 1 teaspoon turmeric powder
  • 1-inch ginger knob, peeled and grated
  • Juice from 1/2 of a lemon
  • Pinch cayenne pepper
  • Fresh parsley, Greek yogurt, black sesame, coconut flakes, to serve

Instructions: 

  1. Preheat the oven to 350ºF.
  2. Line a baking sheet with parchment paper or tinfoil. Add the carrots, parsnip, onion and garlic, then shake on the tumeric and cayenne.
  3. Drizzle the veggies melted coconut oil and toss ’em up until they’re coated evenly.
  4. Roast for 15 minutes, then remove from the oven and toss the veggies in the blender with vegetable broth, lemon juice, and ginger.
  5. Blend the ingredients until smooth and creamy.
  6. Pour the soup into serving bowls, garnish with fresh parsley, sesame, and coconut flakes, and drizzle with Greek yogurt.
  7. Serve warm, spoon into your mouth, and enjoy.

 

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