I’m always on the lookout for foods that promote healing. That’s why I love anything with turmeric in it. If you haven’t had experience using this remarkable spice and don’t know how to incorporate it into your diet, I have a delicious carrot soup recipe for you to try.
10 Healing Benefits of Turmeric
- Has Medicinal Properties
- Is Anti-inflammatory
- Increases The Antioxidant Capacity Of Your Body
- Improves Brain Function
- Lowers Risk Of Heart Disease
- Helps Prevent And Treat Cancer
- Helps Treat And Prevent Alzheimer’s Disease
- Helps With Arthritis
- Helps Against Depression
- Is Anti-aging
If you want to read more about the healing powers of turmeric, visit this great post by AuthorityNutrition.com. It goes into detail about these ten proven health benefits of Turmeric.
While looking for recipes, I found this delicious soup that has turmeric in it. So I had to try it.
This carrot soup, with its nutrient-rich ingredients, can stand on its own as a healthy recipe. Then add the turmeric and this recipe becomes a wonderful agent to promote healing.
This yummy soup is unique because it contains not only turmeric but also another delicate spice called saffron. With the carrots and bell peppers thrown into the pot, you’ve got a delicious soup that’s chock-full of healing potential.
This soup is so tasty, my family requests it all the time.
Here’s to your healing! Bon Appétit!
Carrot Soup with Turmeric Recipe
- 2 tablespoons butter or vegetable oil
- 2 medium leeks (, peeled and coarsely chopped (white and light green parts only))
- 1 pound carrots (, peeled and sliced)
- 1 bell pepper (, seeded and diced)
- 1 teaspoon turmeric ((add last to minimize exposure to heat))
- ¼ teaspoon cayenne
- 1 tablespoon ground coriander
- ½ teaspoon saffron
- 4 cups vegetable stock
- ½ cup heavy cream
- 1 teaspoon salt or to taste (, if desired)
- Saffron to garnish
- Melt the butter in a medium (3-quart) saucepan on medium heat. Add the leeks and cook for about 6-7 minutes or until translucent.
- Add the carrots, and bell pepper and cook for another 5-7 minutes or until the carrots begin to soften.
- Add the cayenne, coriander, saffron and mix well. Cook for another minute.
- Add the stock and bring to a boil. Cover and cook for about 20 minutes or until the vegetables are very tender.
- Remove from heat and allow to cool to room temperature.
- Working in batches, puree the soup in a blender.
- Stir in the cream, turmeric, salt and pepper and garnish with saffron.
Peace and be well,
Founder of Maty’s Healthy Products — a line of natural & organic health products made from whole food ingredients
Carolyn Harrington