Folks there’s nasty cold that’s going around. I haven’t caught it yet but everyone else around me has.
I'm not very prone to sickness, I guess that eating healthy and exercising helps keep my body in good working order and makes it easier to fight diseases.
However, when everybody around me seems to be hoarding tissues like they’re going out of style, I start to worry.
Getting a cold is not the end of the world, I’ll admit it, but it’s a pain in the neck nonetheless. Stuffy and runny noses, sniffing all day or feeling groggy...who doesn’t enjoy that????
Then there’s the part where you have to skip training and I REALLY don’t like that, at all.
In an attempt to dodge the cold, I've started eating foods that increase immune function. Turmeric and ginger are potent roots that help boosting the immune system. They’re anti-inflammatory, anti-bacterial — in other words they are viruses and bacterias’ sworn mortal enemies.
Since it also happens to be soup season: bring on the ginger and turmeric soup!
I like to make carrot soup with ginger and turmeric. It reminds me of when I was a kid, even though my mum never made carrot soup, because she hates carrots.
It’s clearly a case of a fake childhood memories; but over the years I've convinced myself that we used to have carrot soup all the time, so there you have it.
This soup simple yet full of flavor and full of health benefits.
I always double the recipe and make a huge pot and eat this for lunch at work because it’s super portable, and warm lunches are better than cold lunches. Plus coworkers are notorious germ spreaders, so it’s better to ramp up the immune system, while you're in the office.
I like to serve this soup with brown rice (or quinoa) and make it a complete one-bowl meal. It’s also nice to top it with Greek yogurt and fresh parsley, but don’t sell yourself short on toppings.
Bacon, cilantro, Parmesan cheese, croûtons...endless yummy combinations.
Ginger and Turmeric Carrot Soup Print this recipe!
2 tablespoons olive oil
1 ½ lb / 680 gr carrots, peeled and chopped
1 medium onion, chopped
2 garlic cloves, chopped
1-inch piece of fresh ginger, peeled and grated
½ teaspoon ground turmeric
1 teaspoon fine grain sea salt
A pinch of red pepper flakes
Ground black pepper to taste
4 ½ cups / 1.2 liters good tasting vegetable stock*
Greek yogurt (or full fat coconut milk)
Chopped fresh parsley
* I rarely make my own broth. I always use all-natural vegetable bouillon cubes instead, such as Rapunzel.
Heat the olive oil in a large saucepan over medium heat. Add onion and saute’ for about 4 minutes, until translucent. Add garlic, ginger, red pepper flakes, turmeric and salt and saute’ for 2 minutes or until the spices are nice and fragrant. Add the carrots and saute’ for 3 minutes.
Pour in the vegetable stock, bring to a boil and lower to simmer. Cook for 15 to 20 minutes, or until carrots are cooked through.
Remove soup from the heat and with the help of an immersion blender puree soup; alternatively you can puree in batches in a blender (be careful not to splatter the hot liquid onto yourself though).
Divide soup between bowls and place a dollop of Greek yogurt (or drizzle of coconut milk) in the center of each. Top with chopped parsley and a pinch of additional salt and freshly ground pepper if desired.
Serve with brown rice or quinoa to make a complete one-bowl meal.
One serving yields 162.75 calories, 7 grams of fat, 24.3 grams of carbs and 1.95 grams of protein.