Here’s a sunny, healthy soup for any season but more so for the cooler months. Make a double batch and freeze portions so you always have this immune-boosting healthy soup at hand. You might like to add chilli, cayenne or more smoked paprika. Turmeric is a renowned ingredient of traditional Oriental medicine and used as a stomach tonic and blood purifier, and for a variety of skin conditions and minor injuries. Today, turmeric is considered potentially beneficial for use in connection with symptoms associated with a variety of health conditions due to its purported antioxidant, anti-tumour, anti-inflammatory, and antibacterial effects.

How to make a carrot, turmeric and ginger soup

Recipe by Samantha Gowing

• Total Time25 minutes
• YieldServes 2-4 1x
• DietVegetarian

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Ingredients

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4 large carrots, peeled and chopped 2 medium potatoes, peeled and chopped 1 tablespoon macadamia oil 1/2 brown onion, peeled and chopped 2 cloves garlic, peeled and chopped 1 x 4 cm knob fresh ginger, peeled if required, chopped 1 x 2cm knob fresh turmeric, peeled if required, chopped 1 litre vegetable or chicken stock 1 teaspoon ground turmeric 1/2 teaspoon smoked paprika 1 teaspoon salt Freshly ground black pepper To serve Greek yoghurt Fresh herbs

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Instructions

1. Place carrots and potatoes in a steamer basket in a medium saucepan. Add enough water to just to reach the basket.
2. Cover with a lid, bring to the boil and steam for about 8-10 minutes. Be careful not to boil dry, so add more water if necessary. Set aside and cool completely.
3. In a medium pan, heat the oil over medium heat. Add the onion and garlic and sauté
4. for about 5 minutes, until translucent. Add the ginger and fresh turmeric, salt, pepper and cook a further 2 minutes until aromatic. Cool.
5. In a high-speed blender, add the cooled carrots and potatoes, make sure there is no steam, or you might blow the lid of the blender!
6. Add the stock to the blender and puree gently. Before adding the onions and aromatics.
7. Add ground turmeric, smoked paprika, salt and pepper. Taste and adjust seasoning.
8. Transfer the soup to a clean saucepan and reheat, adding a little water for a finer consistency. Heat until simmering then serve with a dollop of yoghurt, herbs and cracked black pepper.

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• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Category: Soup
• Cuisine: Immunity