Homemade Healing Soup
Carrot, Turmeric & Ginger Soup!
Level: Easy - Length: 1 hour - Servings: 6-8
This is one of the best soups I have ever made at home! Carrot, Ginger and Tumeric are 3 delicious and not to mention super beneficial foods! This soup will provide you with live enzymes, healthy protein, carbs and fat! Never open up canned soup again!
- 210% of the average daily recommended amount of vitamin A. Vitamin A is a key vitamin for healthy eye sight. - Antioxidants in carrots (beta-carotene) may play a role in cancer prevention. Other constituents in carrots stimulate cancer fighting systems in the body. - Carrots can help protect your liver from toxic environmental chemicals. Tip: Avoid baby carrots - they are soaked in chlorine to prolong shelf life.
- Ginger has many antioxidants, antibacterial and antiviral properties. - Ginger has been found to help with stomach aches/cramps, vomiting, migraines and muscle and joint pain. - Ginger is one of the best herbs to have if you struggle with indigestion, and it does more than just relieving the pain.
Tip: Try ginger tea if you experience indigestion or stomach pains.
- Curcumin is the main ingredient in Tumeric. It has many antioxidant and anti-inflammatory properties. - Curcumin is so strong of an antioxidant that it is actually stronger than most anti-inflammatory medications. - Conuming Tumeric can lower your risk of heart disease and brain disease.
Tip: My mom used Tumeric externally as relief from the side effect of chemotherapy. This is the only thing that took the side effects away.
- 4 cups carrots chopped - 1 Onion chopped - 1 cup Red Lentils 6 cups veggie broth (making from scratch best) - Handful of Parsley - 1 Sweet Potato chopped - 1 sprig of Rosemary - 4 garlic cloves - 1 tbsp. chopped ginger - 1 small piece fresh turmeric peeled and chopped (optional) - Shake of Herbs de Provence - Salt & pepper - 2 tbsp. Olive oil In large soup pot, add olive oil and add onions. Add the garlic and ginger. Stir fry for a few moments. Add all other ingredients. Simmer until soft. Let Cool before blending. Blend with a good blender until fully blended. Reheat and serve. I put a spoonful of Greek yogurt in a small plastic baggy and cut off a small edge of the corner. I drizzled it over the soup, topped with fresh cracker pepper and parsley!