Loaded with minerals, fiber and nourishing phytonutrients, soups are much more than comfort food. I don’t like to wait for soup season; instead I treat myself to a healing bowl of soup anytime my body needs a fresh start and some pampering.
Seasonal colds, sore throats, weight-loss difficulties, poor circulation, immune support, detoxification–the healing powers of soups are something that both scientists and our grandmothers can agree on. Soups are definitely nutritious, but what really gives them healing powers?
First, there’s the fact that soups preserve most of the nourishing nutrients in the vegetables, making them available for our body to digest. All the energy and therapeutic effects of fresh nutrients is transferred to the liquid and absorbed easily by our body.
The second–and this is where you can work your magic–is improving the nutritional powers of your soup with healing ingredients. Turmeric, ginger, coconut oil, seaweed, shiitake, aromatic herbs such as sage, mint or basil–they all boost the healing powers of soup and help restore your body to a healthy balance.
Slowly simmered vegetables over low heat results in a mineral-rich soup, while lightly roasting or steaming the vegetables preserves their antioxidants, anti-inflammatory compounds and most of their vitamins. I made my soup with lightly roasted carrot and garlic for an intense flavor and spiced it up with turmeric and ginger.
Turmeric is a strong anti-inflammatory and antioxidant spice, stimulating the immune system and circulation (plus it’s great on your skin!). Ginger soothes the intestines and supports healthy digestion. A drizzle of virgin coconut oil improves the absorption of the high concentrations of beta-carotene from the carrots and the curcuma antioxidants in turmeric.
I used turmeric and ginger to create a healing concoction, one to nurture my digestive system and infuse my body with warming energy.
Healing Carrot Soup with Turmeric and Ginger
Ingredients
- 4 carrots peeled and chopped
- 1 parsnip peeled and chopped
- 1 yellow onion roughly chopped
- 4 garlic cloves crushed
- 2 teaspoons virgin coconut oil
- 3 cups low sodium vegetable broth warm
- 1 teaspoon turmeric powder
- 1- inch ginger knob peeled and grated
- Juice from 1/2 of a lemon
- Pinch cayenne pepper
- Fresh parsley Greek yogurt, black sesame, coconut flakes, to serve
Instructions
- Preheat the oven to 350ºF.
- Line a baking sheet with parchment paper. Add the carrots, parsnip, onion and garlic, then season with turmeric and cayenne, drizzle with coconut oil and toss to coat evenly.
- Roast for 15 minutes, then remove from the oven and transfer into a blender with the vegetable broth, lemon juice and ginger.
- Blend the ingredients until smooth and creamy.
- Pour the soup into serving bowls, garnish with fresh parsley, sesame and coconut flakes, drizzle with Greek yogurt and serve warm.
Ah, soup season. If you’re looking for more warm bowls of goodness, check out these posts:
One of my favorite soups for inflammation.. i used it in a blog post
I just finished eating this, it was super tasty as far as healthy food goes. ;) I added in beet because i had a left over beet in the fridge. My blender is old and didn’t do too well making it nice and creamy, but it still was edible. :) I topped with Sriracha, which made it super tasty! Thank you for the yummy healthy recipe, I will be making it again for sure!
Hi there
Wondering how this soup would be with chicken broth instead of vegetable broth? I know it wouldn’t be vegetarian anymore. Went to a few stores and could not find any vegetable stock, they were all sold out and I don’t have vegetable scraps to make from scratch.
Thanks
Love everything looks great and I’m using tumaric and ginger for all my cooking thanks I love to try the healing soup.
Disappointed by misleading photograph.. why show fresh turmeric root in photo and then use dried in ingredients list? At least show options for fresh and dried quantities??
Hi. I’m so happy to find your blog and this recipe on Pinterest. Just want to personally thank you and let you know that I featured this recipe on my blog in my “10 Food Processor Soup Recipes (No Cooking Skills Required)” post.
Here it is, http://tinykitchendivas.com/food-processor-soup-recipes/
Please let me know if I missed something or if you want to change and add information about your blog and project.
Xoxo,
Tessah
The flavor was a bit bland, and gritty. I added about 1 cup of heavy cream, and about 6 fresh basil leaves, along with salt and pepper to taste. It tastes healthy, but i wish i could make it creamier, and not so gritty!
Hello! Found your site thru IG ? I would like to make this but I don’t see shiitake and seaweed in the ingredients list or directions
This healing soup was amazing and I really need to try it when my body is full of stress. I like Turmeric is strongly anti-inflammatory and antioxidant spice.
Ahh this looks so good! And I love your photography style!
x Annabelle
travelsandtea.com
It is already soup season here in Vermont (They actually called for snow tonight!) So this healthy soup is calling my name for sure! I love the fact that you roasted the veggies instead of sauteeing them.
This look so Good ! And I like that it’s healthy too ! I will try this recipe for sure