Turmeric is an anti-inflammatory spice and one of the key ingredients in many Asian dishes, giving off a mustard-like, earthy smell and slightly bitter flavor to foods. It is used mostly in savory dishes, but also is used in some sweet dishes. Most turmeric is used in the form of rhizome powder to give off a golden yellow color. It is used in many products such as baked products, dairy products, canned drinks, orange juice, ice cream, yogurt, yellow cakes, biscuits, cereals, sauces and gelatin. It is a principal ingredient in curry powders. Although typically used in its dried, powdered form, turmeric also is used fresh, like ginger.
Almost every spice that is used in cooking provides some health benefits but turmeric, an anti-inflammatory spice, tops the list. We recognize the healing potential of this magical plant, and have used it in many of our recipes.
Try this delicious anti-inflammatory soup recipe and reap the benefits of turmeric!
Creamy Spiced Carrot Soup
- 2 Tbsp coconut oil
- 2 lbs carrots peeled and sliced
- 1 large onion chopped
- 2 stalks celery thinly sliced
- ¼ cup fresh ginger peeled and chopped
- Salt and pepper to taste
- 2 tsp ground turmeric
- 2 tsp ground cumin
- 2 tsp ground coriander
- 6 cups bone broth
- 1 13.5 oz can coconut milk, unsweetened
- 2 Tbsp coconut yogurt
- Heat coconut oil in a soup pot on medium heat until melted. Add carrots, onion, celery, ginger, ¾ tsp salt and ½ tsp pepper. Cook, stirring occasionally, until vegetables are tender, about 12-14 minutes.
- Stir in turmeric, cumin and coriander and cook until spices are fragrant, about 2 minutes. Stir in broth, coconut milk and ½ tsp salt. Bring to a boil, then reduce heat and simmer until carrots are very tender, about 15-20 minutes.
- Puree soup using an immersion blender or standard blender (in batches). Adjust seasoning with additional salt and pepper if needed.
- Serve topped with coconut yogurt.
- Try topping soup with crunched NutThins crackers or raw hulled pumpkin seeds for some crunch.
- Refrigerate without toppings up to 4 days or make multiple batches and freeze in an air tight container up to 2 months. Freeze in individual containers to have quick pre-made lunch or dinner on hand.
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