This weeks healthy hearty soup is Carrot, ginger & turmeric soup! The combination of flavors is just divine AND the benefits to our bodies from fresh organic ginger root and turmeric root are NUMEROUS! I've used fresh ginger for a long time - in teas, smoothies, cooking and lately I've really come to pay a lot of attention to turmeric. The anti-inflammatory + pain-reducing properties of the orange root are helping especially people all over the world with chronic infection-conditions - read more here from Dr Axe "10 Turmeric Benefits: Superior to Medications" (title says it all, or most of it at least).
Coconut Oil - A natural wonder for cooking and so many other things
We always cook with organic coconut oil these days - do you know of all the amazing uses and benefits of coconut oil? Read my previous post about it here.
6-8 carrots peeled and chopped
2 onions peeled and chopped
4 cloves of garlic peeled and chopped
Chunk of fresh ginger
Chunk of fresh turmeric
1-2 tbsp of coconut oil
1 liter of water + stock
Heat up your coconut oil, add onion, garlic, ginger, turmeric and stir-fry for 5 minutes.
Add water and stock and let boil at low heat for 20 minutes until carrots are soft.
Blend, season and serve with natural yoghurt and a salad on the side.