Creamy Ginger Carrot Soup

Andrea
10 Mar, 2021
Salsify Pasta with Creamy Leek Sauce

Carrot, Ginger and Turmeric (Curcuma)

There is no doubt that these three root vegetables are extremely healthy. In addition, they fit together perfectly. Complemented with coconut milk, this cream soup is very delicious. It is gluten and dairy free also. This soup is very easy to make.

Tip!

Cut and slice all ingredients very finely and this soup will be ready very fast.

Carrot

Carrots are good source of beta carotene which is a natural pigment that is used by the body to make Vitamin A. And it contains good amount of fiber also.

The high amount of vitamin A helps boost a healthy eyesight. The high fiber content of carrots boosts heart health, removing excess LDL cholesterol from the walls of arteries and blood vessels.

Carrots contain very high amount of potassium. It helps relax the tension in the blood vessels and arteries, which enhances the blood flow circulation and brings down the high blood pressure. High blood pressure can cause atherosclerosis, strokes, and heart attacks. The high blood pressure is called the silent killer because it may show no symptoms.

Carrots boost immunity because they are rich source of various vitamins, minerals and antioxidants such as vitamins B6 and K, potassium, phosphorous.

Tip!

Use rubber gloves when you peel carrot and turmeric (curcuma) otherwise your fingers will be yellow for long time.

Ginger

Ginger is not only an edible root vegetable, is a medicine since ancient times. It is a popular home remedy for cold, nausea, stomach pain.

Ginger may have anti-inflammatory, antibacterial, antiviral properties. It reduces gasses in the intestinal tract during digestion. And may help increase movement through the digestive tract and relieve or prevent constipation.

According to Medical News Today one small study from 2010 examined the effects of ginger root powder supplements on nausea in 60 children and young adults who underwent chemotherapy. The analysis showed that the supplement led to reduced nausea in most of the people who took it. Authors of a 2011 review of studies arrived at similar conclusions. They reported that taking a divided daily dosage of 1,500 milligrams (mg) of ginger extract helped alleviate symptoms of nausea.

Ginger is an excellent source of antioxidants. Studies have shown that, for this reason, ginger can reduce various types of oxidative stress in the body.

Turmeric (Curcuma)

Turmeric has an ancient history of uses in cooking, fabric dyeing, cosmetics and traditional medicine in China and India. It is a natural anti-inflammatory.

The curcumin in turmeric has proven, strong anti-inflammatory properties. Studies show positive effects of curcumin on people suffering from conditions such as rheumatoid arthritis and inflammatory bowel disease, amongst others.

Antioxidants in turmeric may also reduce the risk of cataracts, glaucoma and macular degeneration.

Studies showed that cooking turmeric with oil could help your body absorb more curcumin. When curcumin binds with fat, like the fat in olive or coconut oil, it’s more easily absorbed by the gut.

Creamy Ginger Carrot Soup

Prep Time10 mins
Cook Time20 mins
Total Time30 mins

Equipment

  • Immersion blender or food processor

Ingredients

  • 500 gram carrot peeled and finely sliced
  • 100 gram sweet potato peeled and diced
  • 1 small onion finely cut
  • 2 tbsp olive oil or coconut oil
  • 2 tbsp fresh ginger grated
  • 1 tbsp fresh curcuma turmeric, peeled and finely cut
  • 2 pinches cayenne pepper
  • 600 ml chicken broth
  • 200 ml creamy coconut milk or thick coconut milk
  • 2 tbsp pistachio roasted

Instructions

  • Heat oil in a soup pan. Add onion and sauté for 3-4 minutes, until translucent. Don’t burn it!
  • Add carrot, sweet potato, curcuma, ginger and cayenne pepper. Mix and sauté for 2 minutes.
  • Add chicken broth and cook on medium heat for 15 minutes, until carrot is soft.
  • Turn the heat off and use immersion blender (or put all into a blender or food processor) to make the soup creamy.
  • Add 180 ml thick coconut milk, stir and heat until the first bubbles, no more.
  • Serve to bowls and sprinkle with roasted pistachio. Make swirls on the top with the remaining 20 ml thick coconut milk and sprinkle with some pinch of paprika powder. Enjoy!