Anti-Inflammatory Aromatic Soup

This soup contains ginger, fresh turmeric and garlic which have antibacterial and anti-inflammatory properties. This soup is quite spicy, so reduce the amount of fresh chilli and cayenne if you don’t like heat. When I made this soup, both of my children came running into the kitchen to ask what I was cooking as it smelt so delicious. Tragically, it is too hot and spicy for them to enjoy so it’s all mine 😁
Be warned, fresh turmeric stains hands and blenders so please bear this in mind when using!
Anti-Inflammatory Aromatic Soup
This soup contains ginger, fresh turmeric and garlic which have antibacterial and anti-inflammatory properties. This soup is quite spicy, so reduce the amount of fresh chilli and cayenne if you don’t like heat. When I made this soup, both of my children came running into the kitchen to ask what I was cooking as it smelt so delicious. Tragically, it is too hot and spicy for them to enjoy so it’s all mine 😁
Be warned, fresh turmeric stains hands and blenders so please bear this in mind when using!
Steps
- 1
In a large saucepan heat the coconut oil over a slow heat and gently fry the garlic, chilli pepper, ginger and turmeric root for a couple of minutes.
- 2
Add the salt, pepper and spices and stir well to mix. Continue to fry gently for a few more minutes then add the onion and stir well to coat the veg in the spice mix.
- 3
Add the carrots and vegetable stock. Bring the pan to the boil then turn the heat to low and simmer for 10 mins or so with the lid on.
- 4
When the vegetables are fully cooked, add the fresh coriander and blend until smooth. Add more water until the desired consistency is achieved.
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