Life Is Like A Dumpling

Superpower Soup: Carrot, Coconut, and Turmeric Soup



I promise you there is no food colouring in the soup I am blogging today. All of the bright, sunny yellow you see is pure and natural! The wondrous colour you see is from the amazing turmeric root, which has no cholesterol (zero, zip, zilch!) and is an excellent source of iron, fiber, potassium, magnesium, and vitamin B6. Thanks to its main component curcumin, turmeric has great healing properties, and studies have shown that turmeric not only boosts immunity, but also prevents certain cancers and liver diseases, the development of type two diabetes, prevents and slows down Alzheimer’s in the brain, and can help with arthritis. And if you’re experiencing menstrual pain- yes, turmeric can help you with that, too! Turmeric is most commonly used in Indian curries, and can also be used to make tea. Its anti-inflammatory and antibiotic properties means that you can also make a turmeric and oil paste for wounds to speed up the healing process. Isn’t turmeric simply amazing? If you need anymore convincing, check out Mind Body Green’s piece “25 Reasons Why Turmeric Can Heal You.”

I made turmeric soup (which I’ve appropriately called superpower soup) this week because my better half has been feeling under the weather and is suffering from a sore throat. I’ve forced numerous remedies upon him- making sure he drinks echinacea tea with goji berries, warm water with lemon and raw honey (vitamin c + raw honey to soothe and heal the throat with its antibacterial properties), getting him to sprinkle vitamin D flaxseed mix onto all his meals, and have even sacrificed my morning alarm so he can get all the sleep he needs. I had a bunch of carrots and figured, why not make soup with carrots and turmeric?  It’s a quick, easy meal and everyone loves soup when they’re sick.

Superpower Soup
*serves four
3 1/2 cups carrots, chopped
1 can coconut milk
1 red onion, diced
1 1/2 cups vegetable broth
2-3 tablespoons of turmeric (I probably added a bit more!)
2 tablespoons curry powder
2 teaspoons chili powder
3-4 tablespoons coconut oil
sea salt and pepper, to taste
goji berries to garnish

Cook the carrots by steaming or boiling. While the carrots are cooking, heat the coconut oil and sauté the onions in a medium pot.

Once the carrots have softened, add the carrots to the onions. Add a tablespoon of the turmeric, curry, and chili powder, stirring to make sure all the carrots and onions are covered with the spices.

Add the coconut milk and the vegetable broth. Stir and let it simmer for 5-7 minutes.

Add the rest of the spices, and stir. Taste, and add more spices if desired.

Using an immersion blender, blend all the ingredients until you have a thick soup. Season to taste.

Pour the soup into bowls, garnish with goji berries, and enjoy.

Wishing you much love and happy kitchen adventures,
Gen

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This entry was published on February 26, 2014 at 10:17 pm. It’s filed under Uncategorized and tagged , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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