Anti-inflammatory Turmeric and Ginger Carrot Soup
This is a really simple, speedy, and tasty and soup recipe for all.
The ingredients list is for making up to 8-10 litres.
Ingredients
- 100kg carrots
- Freshly ground black pepper corns (using a pestle and mortar)
- 2 litres organic broth (see existing recipes: Chicken or Vegetarian)
- 1 pint of milk – your choice!
- 1 tbsp organic cumin
- 2 tbsp of homemade ghee
- 1 tsp unrefined sea salt
- 1/4 cup organic liquid turmeric (centrifugal juicer)
- 1/4 cup organic liquid ginger root (centrifugal juicer)
- Handful of fresh organic coriander (cilantro) leaves
Methodology
- Heat ghee in pan until completely melted.
- Add all the carrots to the ghee and stir occasionally for 5 minutes.
- Add all the broth, milk, pepper, cumin, salt, turmeric, and ginger and leave to simmer for 30 minutes.
- When cooking is complete, add the coriander leaves then blend.
- Eat immediately or freeze for another day (storage in soup bags).
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