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Nutrition

[Recipe] An Anti-Inflammatory Carrot Soup With Turmeric

Aug 29, 2018
  • Diet
Bowl of orange soup with two carrots sitting on a plate

Carrot Turmeric Soup

What looks more magical on a plate than a combination of carrots and turmeric? Bursting with bright flavors, the two are soulmates. Not only is turmeric so lovely to look at, it’s also used as a clothing dye around the world. Which means treat it with a little reverence. The first time I played with it, I literally grabbed some out of the jar with my hands and showed it to my husband.

“How gorgeous is this?” I asked.

I had a chance to really enjoy the hue for a couple of days, because my fingers were stained bright yellow despite vigorous hand-washing. Being a food writer, I consider things like that to be part of doing business. But I did want to warn any other exuberant cooks meeting turmeric for the first time. You don’t want to look like a bank thief who had a dye pack go off during the course of a robbery.

Turmeric isn’t just good for dyeing things though. It’s also incredibly good for you.

It’s filled with curcumin, which is an anti-inflammatory compound that can help fight rheumatoid arthritis flare-ups. Also, curcumin has many beneficial effects on some of the factors that can create a foundation for fighting heart disease.

Also, carrots are the perfect food in this age of screens and devices. They’re loaded with beta-carotene, which helps promote eye health. They’re also filled with antioxidants, which helps promote good heart health.

So, when you want to celebrate the first signs of spring – this is the perfect meal to place on the table. It’s healthy, and loaded with fresh flavors!

Turmeric Carrot Soup Recipe

Serves 2.

Ingredients:

  • 1 tablespoon olive oil
  • 4 medium carrots, cut into ½-inch pieces
  • 1 small red onion, diced
  • 2 teaspoons freshly grated ginger
  • ½ teaspoon kosher salt
  • ½ teaspoon lemon pepper
  • 4 cups chicken or vegetable broth
  • 1 tablespoon lemon juice
  • 1 teaspoon of turmeric.

Instructions:

  1. Heat olive oil in a medium saucepan over medium heat. Add the carrots, onion, turmeric, and ginger. Season with salt and pepper.
  2. Sauté for 5-7 minutes, or until softened.
  3. Add the broth and lemon juice.
  4. Bring to a boil, cover the pot and reduce heat to a simmer.
  5. Cook until the carrots are fork tender, about 15-20 minutes.
  6. Using an immersion blender, process until smooth.

Photos by Launie Kettler

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Launie Kettler
Launie Kettler is a food writer/photographer who has had her work featured in numerous magazines. Her food blog, Teeny Tiny Kitchen, was featured on Jamie Oliver's Food Revolution, and her writing has been linked to by CNN and the L.A. Times. See all of Launie's articles
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