Anti-Inflammatory Carrot, Ginger & Turmeric Soup

Looking for an allergen-free recipe to support your immune system? This recipe has all you need.

Anti-Inflammatory Carrot, Ginger & Turmeric Soup photo

This recipe is perfect for supporting the immune system thanks to the anti-inflammatory properties of ginger and turmeric.

Carrots are a great source of beta carotene, the plant form of vitamin A which is vital for healthy immune function and eye health.

This recipe is gluten-free and dairy-free so is suitable for those with gluten and dairy sensitivities.

Ingredients: serves 4

  • 12 carrots, peeled and cut in half
  • 1 white onion, peeled and sliced
  • 2 garlic cloves, crushed
  • 2 tbsp olive oil
  • 2 tsp dried turmeric
  • 2 tsp ginger powder
  • 4 sprigs fresh rosemary, de-stemmed
  • 1 tsp cinnamon
  • 500ml of chicken or vegetable stock
  • 1 can (400ml) organic coconut milk such as Biona
  • 1/4 tsp salt and 1/4 tsp pepper

Method:

Preheat oven to 180C.

Peel and cut the carrots in half lengthwise and widthwise.

Line a large baking tray with a baking sheet.

Place carrots on the baking sheet and drizzle with olive oil.

Roast the carrots for around 20 minutes, or until tender.

Meanwhile, warm the olive oil in a pan on medium heat. Sauté the sliced onion until soft. Add the crushed garlic and stir for 1 minute. Set aside.

Once the carrots are roasted, in a food processor, add all ingredients.

Blend on high until well-combined.

Heat through on the hob on medium heat. Garnish, serve and enjoy.