I Love soups and one of the best thing about Fall and Winter for me is the yummy ease of making one pot stews or soups. Since getting caught in the rain on Halloween I have been fighting off a chest cold that had a bit of a recurrence after I did the Plus Size Market last weekend. Although bearable I have had frequent headaches and sporadic congestion. I have all in all been feeling far too vulnerable and eating to build up my immune system. I came across this recipe on Pinterest for a Pain Relief Tea, its main ingredients being Lemon Ginger and Turmeric. I have been wanting to do a Carrot Ginger Soup for a little while now so decided to add Turmeric and spice up this yummy Winter staple.
The Pain Relief Tea recipe from TransformYourfood.com had this great excerpt on the holistic properties of the spices used.
Turmeric- Is a natural anti-inflammatory due to its content of curcumin (this gives turmeric its famous orange color). In numerous studies, curcumin’s anti-inflammatory effects have been shown to be comparable to the potent drugs hydrocortisone and phenylbutazone as well as over-the-counter anti-inflammatory agents such as Motrin. Unlike the drugs, which are associated with significant toxic effects (ulcer formation, decreased white blood cell count, intestinal bleeding), curcumin produces no toxicity.* Turmeric may also benefit your digestive system by stimulating your gall bladder to make bile, speeding breakdown of dietary fats.*
Ginger- Modern scientific research has revealed that ginger possesses numerous therapeutic properties including antioxidant effects, an ability to inhibit formation of inflammatory compounds, and direct anti-inflammatory effects. Ginger has also been shown to aid in gastrointestinal issues and very effective in aiding the symptoms of nausea, motion sickness, and sea sickness. *
Black pepper- Due to its analgesic (pain relieving), anti-inflammatory, and anti-spasmodic properties black pepper has been shown to aid with poor muscle tone, arthritis, muscle and/or nerve pain. The oils in the black pepper has these properties which is why I strongly suggest you use freshly ground or buy black pepper essential oil.
I don’t like pain and I Love Ginger, Pepper and don’t mind some Turmeric in the least. My lucky day.
2lbs of Carrots
3-4 potatoes medium sized (Substitute sweet potatoes if you like)
4 cups of Vegetable Broth
1 cup of water
2 cloves Garlic
1 – 2″ piece of fresh Ginger minced
2tsp Ground Ginger
2tsp Sea Salt
1Tblsp Ground Course Pepper
1 cup of Olive Oil (separated in 1/2 cup portions)
1 Tbsp Butter (Can be eliminated if you prefer a vegan soup)
Sour Cream/Whipping Cream
Cilantro or Parsley
1.Set the Oven to 375 degrees. Clean and Cut 2lbs of carrots. I made chunky angled slices. I then drizzled 1/2 Cup of Olive Oil on the carrots and poured then onto a baking dish lined with foil. Feel free to omit the foil or use parchment paper if you like.
2. While the carrots are roasting I peeled and diced my potatoes and set them aside.
3. Dice up your onions, ginger and garlic. Add your butter to your Soup Pot and the other portion of Olive Oil on a low medium flame. Now you can add your potatoes, onions, ginger and garlic to the pot. Cook them for a few minutes careful to not let them brown.
4. Once the veggies are soft and translucent add in your turmeric and ground ginger. Now is time to add your vegetable stock.let it simmer and cook for about until the potatoes are soft and then check on your carrots.
5. Your carrots are ready when they can be pierced with a fork and soft through. I let mine stay i a bit longer for a total of about 35 minutes. When ready remove the carrots from the oven and add them to your pot. I added my cup of water, salt and pepper and the roasted carrots and let my pot simmer for about 20 minutes and then turned off the heat allowing the soup to sit and cool off significantly.
6. I then portioned the soup into the blender to puree it into the smooth and creamy final result.
7. I stored each portion in separate containers putting two in the freezer and keeping one free to ciao down immediately.
I am guessing this recipe will serve 12. So yummy! Another really nice thing about the Turmeric and Ginger is that it cuts the natural sweetness of the Carrots and makes for a hearty dish. Eat well Beauties!