Carrot Soup With Ginger + Turmeric
This soup is packed with antioxidants and superfood goodness that will nourish your body from the inside out. It comes from my new book Perfect Digestive Health and you can feel the healing benefits as soon as you eat it. The quick cooking time allows for maximum nutrition and flavour so enjoy and be nourished.
What’s good about it.
Carrots are the richest source of beta-carotene, which converts to vitamin A in the body. Vitamin A is essential for tissue growth and repair, thyroid function and iron mobilsation. Carrots are also a great source of vitamin C, B6, potassium and fibre and their consumption has been linked to lower rates of cancer, heart disease, stoke and cholesterol related illnesses. Curcumin is the active ingredient in Turmeric, responsible for the distinct yellow colouring and the impressive list of health properties. Turmeric has been linked to the prevention of cancer cell growth and management of inflammatory conditions such as arthritis, asthma, eczema and inflammatory bowel disease. It is a nutritional powerhouse, rich in manganese, zinc, B group vitamins and iron. Ginger has potent antioxidant, anti-inflammatory and antimicrobial properties. It helps to boost immune function and combat cellular damage. Black pepper contains an active ingredient called piperline that is known to enhance digestion and work as an anti-inflammatory.
1 leek, washed and finely sliced
1 stick celery finely chopped
1 tablespoon fresh grated ginger
1 teaspoon fresh grated turmeric or 1/2 teaspoon dry
600 g (21 oz) Carrot, thinly sliced with the skin
1.5 litres (6 cups/ 35 1/4 fl oz) Vegetable stock (hot)
1 French shallot, finely diced
pinch of sea salt
generous grind of black pepper
Combine stock, leek, celery, carrot, ginger, turmeric and shallot into a saucepan.
Heat until boiling then reduce and simmer for 10 minutes.
Remove the soup from the heat and cool slightly.
Blend until smooth.
Pour the soup back into the saucepan to reheat and season with sea salt and pepper.
Serve with a little chopped parsley or chives.
Serves 2 generous bowls
Notes + Inspiration
Pump up the protein and serve scattered with steamed edamame beans.
Add lightly sautéed shiitake mushrooms to boost immune boosting properties.