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Ginger Turmeric Carrot Soup
SHA Magazine Healthy nutrition
Ginger Turmeric Carrot Soup recipe
|
February 1, 2018
The nutrition expert Melanie Waxman has shared this anti-inflammatory healthy soup recipe that supports gut health, strengthens the immune system and gets you glowing from the inside out!
[:es]30 minutos[:en]30 minutes[:]
[:es]3-4 personas[:en]3-4 people[:]
Ingredients
- 2 tablespoons olive oil
- ½ leek rinsed and finely sliced
- 1 clove of garlic, minced
- 1-inch piece of ginger grated
- 6-8 carrots, rinsed and sliced on the angle about ½ inch thick
- Pinch sea salt
- ¼ teaspoon ground cinnamon
- 1-inch piece of turmeric root grated (or use ½ teaspoon ground)
- 4 cups (1 quart) spring water
- 1 inch strip kombu sea vegetable
- 2 tablespoons white miso diluted in a little water
- 2 tablespoons finely chopped flat leaf parsley, cilantro or seeds for garnish
Preparation
- Place the olive oil in a medium saucepan over medium heat. Add the leeks, garlic, minced ginger, and sauté for 1 to 2 minutes.
- Add the carrots, salt, cinnamon and turmeric and cook another 1-2 minutes, stirring occasionally.
- Add the water and kombu, and bring to a boil. Reduce heat, and simmer until carrots are very soft, About 20 minutes.
- Remove the kombu and puree soup in a high speed blender.
- Return the soup to the heat and warm until simmering.
- Turn off heat and add the diluted miso. Mix gently and serve.
- Garnish with chopped parsley, cilantro or seeds- can add a little more grated ginger for a stronger flavour.
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