Last time, I gave you everything you need to know about the most potent, powerful spice on the planet, turmeric.
And today, I’ve got a delicious recipe that utilizes turmeric in 2 forms – in a powder on its own and in curry powder – along with both of its most powerful allies, coconut oil for healthy fat and black pepper.
Together, they’ll boost the absorption of the turmeric by several thousand times.
Along with the ginger, this soup is packed with flavor and packed with detoxifiers. Plus, it’s perfect for this time of year.
So give it a try and let me know what you think over on Facebook.
CURRIED CARROT SOUP
INGREDIENTS [Serves 4]
1 tbsp. coconut oil
1 1/2 inch piece of ginger, sliced and crushed
4 cloves garlic, minced
Zest and juice of one lime
2 tsp. curry powder
1 tsp. turmeric
3 cups carrots cut into 1-inch pieces
1 15oz can of full-fat coconut milk (I recommend Native Forest brand)
2 cups filtered water
1/2 bunch cilantro, chopped
Sea salt (Celtic Grey, Himalayan, or Redmond Real Salt) and black pepper to taste
Heat coconut oil in a large saucepan over medium heat. Add ginger, garlic, and lime zest and cook until slightly browned, about 3-4 minutes.
Add curry and turmeric and cook until fragrant – about 1 minute.
Add carrots, coconut milk and water. Bring to a boil, reduce to low and simmer, covered, for 15 minutes. Turn off heat and leave on stove for 1⁄2 hour to allow flavors to meld.
Puree soup in blender or food processor, and season with salt and pepper to taste. Garnish with chopped cilantro, lime juice, and enjoy!
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