Immune-boosting Carrot Ginger Soup

Happy almost Fri-yay! Not just Friday, but a Friday in FALL…all the hues are bursting into full form now, and I’m just loving getting wrapped up in them and all things autumn. Speaking of, I’ve been crazy about Pumpkin Spice of late, but one of the things I love just as much about fall from a kitchen standpoint is how conducive dishes are to heaps of turmeric.

A staple of Ayurvedic medicine for thousands of years, “Golden Root” turmeric is best known for supporting a healthy inflammatory response in the body, promoting joint health. This bright, creamy, betacarotene-rich beauty adds fellow anti-inflammatories ginger and garlic, each lending powerful notes that blend beautifully with carrot, onion, and sweet potato. The result is a cozy carrot ginger soup that boosts your defenses and lifts your mood with the sheer cheerfulness of color alone, let along the piquant, soothing, earthy, and bright flavors all melded together.

I first posted a version of this soup back in 2011, when this blog was a different blog, a lot less tidy and a lot more rambling on a consistent basis. Then, Dave and I were training for the Boston Marathon, and I was sharing the soup recipe alongside a long moan about how training had been upset by horrible sinus issues, the details of which I relayed prolifically. What was I thinking, taking time to painfully describe the specifics of sinus issues on a food blog? I have no idea! I mention it now, however, because even then, in the throes of pre-vegan wallops to the sinuses that have dramatically cleared up since making the shift…this soup was a whole body and soul soother.

If you happen to be—or are cooking for—one for whom cilantro tastes like soap, swap in parsley, or simply leave it out. At our house, some of us (not me) are cautious about cilantro. One of us (my husband) thought he was one of those who taste soap. I know, the science is real! But I happened to notice over the years that he was just fine enjoying British dishes including coriander…the fresh leaf kind, chopped up in soups like this one. And fresh leaf coriander and fresh leaf cilantro are the same thing. So now, when I make this joyful warmer, if asked about ingredients I just say “coriander” for cilantro, and we’re fine.

Since that original posting, this soup recipe has been given several upgrades, and I think this one is where it’s landing for good. It’s a hug for your insides. You don’t have to be feeling under the weather or a little low to ladle up a bowl of comfort that boosts your defenses and lifts your mood with sheer, cheerful color. You can just have a big hearty bunch of carrots calling in the fridge. Serve garnished if desired with a swirl of unsweetened plain coconut-based yogurt, toasted chickpeas, cilantro or parsley, or turmeric croutons. Feel those goodness getting to work wherever you are, and enjoy. xo

Use Code HAPPYAPPLE for 15% off Organic India Turmeric Formula and other products!

Yield: 4-6

Author: Wendy McMillan

Print

With ImageWithout Image

Immune-boosting Carrot Ginger Soup

Ladle up a bowl of comfort that boosts your defenses and lifts your mood with sheer, cheerful color. Anti-inflammatory ginger, garlic and turmeric lend earthy, piquant, soothing notes to this bright, creamy betacarotene-rich beauty!

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

• 1 small yellow onion, chopped
• 3 cloves garlic, chopped
• 8-10 carrots (medium to large), chopped
• 3 large gold potatoes, chopped (no need to peel)
• 1 medium to large sweet potato, peeled and chopped
• 1-inch piece ginger root, peeled and chopped
• 1-inch piece turmeric root, peeled and chopped (or use 1 Teaspoon Turmeric powder)
• 1 Teaspoon curry powder
• Pinch red pepper flakes (about 1/2 Teaspoon)
• 4 cups vegetable broth
• 2 cups water, more as needed
• 1/3 cup cilantro, plus more for garnish
• Sea salt and black pepper to taste
• Optional to serve: unsweetened coconut yogurt, extra cilantro and/or parsley, toasted chickpeas, croutons

Instructions

1. Fill a large saucepan with a light layer of water and place over medium -high heat. Add onions and garlic and saute 3-4 minutes.
2. Add carrots, potato, sweet potato, ginger, turmeric, curry power, and red pepper flakes to the pot. Heat a further minute or two, stirring to incorporate the spices. Add extra water if needed to keep from burning.
3. Add the broth and water to the pot. Reduce heat to medium and simmer lightly covered (leave a little room for some heat to escape) approximately 25 minutes, until all the vegetables are tender.
4. Ladle the vegetable mixture in batches into a blender, adding the cilantro. Puree until creamy. Return to the pot and season to taste with sea salt and pepper. Serve garnished as desired and enjoy!

Notes

Feel free to swap in parsley for cilantro, or simply leave it out!

Nutrition Facts

Calories

284

Fat

1 g

Sat. Fat

0 g

Carbs

64 g

Fiber

9 g

Net carbs

55 g

Sugar

13 g

Protein

6 g

Sodium

1275 mg

Cholesterol

0 mg