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    Carrot Soup with Turmeric & Ginger

    It is so cold in Greece the last couple of weeks, that I am sure that even those who did not like soups at all, have begun to revise. Personally I love soups and I think a tasty and well-cooked soup can easily stand as a main dish in everyday’s table. Today’s recipe, a carrot soup with turmeric and ginger, beyond an eye catcher for us who like colorful food :), is very nutritious. The ultimate comfort food!

    Turmeric and ginger provide countless benefits to our body. Turmeric is a great recognized anti-inflammatory and antioxidant and contains manganese, iron, potassium, fiber and vitamin B6. Ginger, on the other hand, has antibacterial and anti-inflammatory action, while it is excellent for the relief of unpleasant gastrointestinal symptoms. Both help to reduce “bad” cholesterol. Turmeric can more easily be absorbed by the body, when combined with oil or other substances, such as black pepper and ginger. The combination of ingredients on this carrot soup recipe is not accidental.

    Recently I was delighted (it’s the perversion of a foodie ….) because I found fresh turmeric root in a store with organic products. Initially I used some to make the natural remedy Golden Milk and then I made this carrot soup. On the ingredient list I also give you the proportions to use turmeric powder instead.

    Carrot-Soup-with-Turmeric-Ginger – Καροτόσουπα-με-Κουρκουμά-Τζίντζερ

    As for carrot, it is an antioxidant, and among other benefits, it strengthens the immune system, prevents and treats respiratory tract infections and detoxifies the liver. I would recommend you to use organic carrots in this soup, to get the full benefits of its ingredients.

    I think this recipe is the best I can suggest you for this time of year.  I found it some time ago in the very interesting Hello Glow and I definitely wanted to show it to you. Besides the wonderful combination of ingredients, I like that the vegetables are not boiled, but roasted and the soup is ready in no time. I adapted it a little closer to greek tastes. Let’s see it:

    Carrot Soup with Turmeric & Ginger
    Serves 4
    A healing and comforting soup gor cold winter days
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    Prep Time
    10 min
    Cook Time
    15 min
    Total Time
    25 min
    Prep Time
    10 min
    Cook Time
    15 min
    Total Time
    25 min
    233 calories
    25 g
    0 g
    15 g
    4 g
    2 g
    493 g
    1040 g
    11 g
    0 g
    12 g
    Nutrition Facts
    Serving Size
    493g
    Servings
    4
    Amount Per Serving
    Calories 233
    Calories from Fat 129
    % Daily Value *
    Total Fat 15g
    23%
    Saturated Fat 2g
    10%
    Trans Fat 0g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 10g
    Cholesterol 0mg
    0%
    Sodium 1040mg
    43%
    Total Carbohydrates 25g
    8%
    Dietary Fiber 6g
    25%
    Sugars 11g
    Protein 4g
    Vitamin A
    503%
    Vitamin C
    69%
    Calcium
    10%
    Iron
    10%
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Ingredients
    1. • 8 (600 gr approx.) carrots, peeled and cut into medium-sized pieces
    2. • 200 g. turnip, peeled and cut into medium-sized pieces (the one that looks like a large white carrot)
    3. • 2 small onions, peeled and chopped
    4. • 4 cloves garlic, crushed
    5. • 4 tablespoons olive oil
    6. • 4 cups hot vegetable broth (preferably homemade)
    7. • 2 tsp turmeric powder (or 2 tablespoons or fresh turmeric root, peeled and grated) *
    8. • 5 cm fresh ginger root, peeled and grated
    9. • 2 pinches of cayenne pepper
    10. • the juice of ½ lemon
    11. • salt, freshly ground black pepper
    12. • fresh parsley, Greek strained yoghurt and black sesame, to garnish
    Instructions
    1. Preheat oven to 180 ° C. Line a baking tray with greaseproof paper.
    2. In a large bowl mix chopped carrots, turnip, onions and garlic. Sprinkle with turmeric powder and cayenne pepper and add the olive oil. Mix well so all vegetables are well coated.
    3. Transfer the vegetables into the pan and bake for about 15 minutes.
    4. Transfer the roasted vegetables in a food processor, add the vegetable broth, lemon juice and ginger and blend until smooth and creamy.
    5. Relish with salt and freshly ground black pepper.
    6. Serve the carrot soup with turmeric and ginger warm and garnish with fresh parsley, Greek strained yoghurt and black sesame.
    Notes
    1. * If you use turmeric powder follow the recipe as is. But if you use fresh turmeric, you can add it to the food processor along with ginger.
    Adapted from Hellow Glow
    beta
    calories
    233
    fat
    15g
    protein
    4g
    carbs
    25g
    more
    Adapted from Hellow Glow
    The Healthy Cook https://thehealthycook.gr/

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