Preparation: 15 minutes
Cooking: 4 hours
Serves: 4-5
This bright, vibrant soup is a bit of sunshine in a bowl. The delicate, sweetness of the carrots hardly need much to make their flavour sing. This is a simple soup of either purple or orange carrots cooked over a long slow heat with warm spices of ginger, cinnamon and turmeric and then blended to create a smooth silky soup. A swirl of coconut cream and a sprinklng of toasted pumpkin seeds would work beautifully here to maximise the brain health benefits.
Brain Food Note
Carrots containe carotenoids; plant pigments that give carrots their colour. Cartenoids have been linked to better mood, clearer mind and uplifted thoughts. Turmeric is known for its anti-inflammation properties and its main active ingredient curcumin helps balance brain chemicals. The healing gelatin in bone broth nourishs your gut and relaxes your mind. The curcumin is readily absorbed when partnered with black pepper and healthy fats like coconut cream. Top with some pumpkin seeds for a feel good hit of magnesium.
12 large orange or purple carrots, sliced 1 inch thick
1 small onion, chopped finely
thumb sized piece turmeric root, chopped finely
2 garlic cloves, chopped finely
thumb sized piece ginger, chopped finely
1 teaspoon of turmeric powder
½ teaspoon of cinnamon
4 cups chicken or vegetable bone broth
½ teaspoon of sea salt
½ teaspoon of freshly ground black pepper
To Top
2 teaspoons thyme leaves, chopped
2 tablespoons pumpkin seeds, roasted
swirl of coconut cream (optional)
sea salt
freshly ground black pepper
Melt the coconut oil in a large saucepan over a medium heat. Add the onion, garlic and ginger and cook for 2 minutes or until soft and fragrant.
Add turmeric root, cinnamon and turmeric powder. Cook for a further 2 minutes stirring occasionally.
Transfer to your slow cooker and add carrots, bone broth and thyme.
Cook on high for 3 ½ hours or until carrots are very tender. Ladle mixture into a high speed blender and blitz for 45 secs until smooth.
Ladle soup into warmed bowls and garnish with thyme and toasted pumpkin seeds. Serve with fingers of toasted homemade bread.
