Eating natural, whole foods in accordance with the changes in seasons will help to achieve  nutritional balance throughout the year.

Enjoying in season foods like this grounding carrot soup will help your body to adjust to the changing climate, boost your immune system and provide your body with more nutrients.

During the cooler months it’s important to shift your focus towards warming foods like our two power ingredients in this soup carrots and turmeric. A quick tip to know which foods are grounding is to remember the principle that foods that take longer to grow are generally more warming than foods that grow quickly some examples are root vegetables – sweet potatoes, squash and carrots.

Turmeric, aka the golden spice, is a tall plant that grows in Asia and Central America. In Ayurvedic medicine, a traditional Indian system of treatment,  turmeric is recommended for a variety of health conditions including inflammatory conditions and boosting your brain power!

Carrots and Turmeric Nutrition

Tap into the food synergy of turmeric and black pepper – when combined with black pepper your body absorbs a thousand times more curcumin – turmeric’s active ingredient

Curcumin  – the active ingredient in turmeric helps to keep brain cells healthy as you age and protects against cognitive decline

Due to it’s high antioxidant and anti-inflammatory properties turmeric may be helpful for gut inflammation and digestion.

The leaves of root veggies that grow underground like carrots, turnips and beets are loaded with essential brain nutrients so eat up those leaves!

The compound luteolin found in carrots, celery and rosemary may help reduce age-related inflammation in the brain and improve memory

Eating and living healthy is more confusing than ever. 

To change your unhealthy eating habits it’s helpful to have some healthy hacks on hand to make it easier.

In the FREE Healthy Like a Boss mini course you’ll learn 3 easy healthy habit hacks to squeeze into your busy life.

JOIN INSTANTLY HERE!

You’ll discover even more mood boosting foods that you can start eating today to pull you out of your slump.

You can grab it by clicking here to start boosting your brain power today.

If you make this soup post your picture on Instagram and tag me – @eatliveandplay!

Golden Turmeric Carrot Soup

This Golden Turmeric Carrot soup will help your body to adjust to the changing climate, boost your immune system and provide your body + brain with more nutrients.

4 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Ingredients

  

• 1 tablespoon coconut oil
• 1 Onion diced
• 3 cloves garlic minced
• 1 inch piece of ginger minced
• 1 teaspoon cumin
• 1 teaspoon ground turmeric
• 5 Carrots
• 4 cups Vegetable Stock*
• 1 tbsp Lemon Juice
• 1 can Coconut Milk optional, to drizzle on top
• Salt & pepper to taste

Instructions

 

Instant Pot Method

• Add coconut oil to Instant Pot and set Instant Pot to saute setting.
• Once hot add onion and saute for 3 minutes or until transparent. Add garlic and ginger and saute for 1 - 2 minutes.
• Add cumin and turmeric and stir to combine, saute for 1 minute or until fragrant.
• Add carrots, and stir to coat with spice mixture. Add vegetable broth and sir everything together.
• Cover Instant Pot and make sure to put valve in ‘sealing’ position.
• Turn off Instant Pot then turn on ‘manual’ setting and set time to 10 minutes.
• After time is up, use the turn valve to release the steam.
• Blend soup using an immersion blender or allow to cool to room temperature and blend using a regular blender.
• Add salt and pepper to taste and drizzle with coconut milk if desired.

Stove Top Method

• To a medium to large pot add coconut oil and heat to medium heat.
• Once hot add onion and saute for 3 - 5 minutes or until transparent. Add garlic and ginger and saute for 1 - 2 minutes.
• Add cumin and turmeric and stir to combine, saute for 1 minute or until fragrant.
• Add carrots, and stir to coat with spice mixture. Add vegetable broth and sir everything together.
• Reduce heat and cook for 25 minutes or until carrots are soft.
• Blend soup in pot using an immersion blender or allow to cool to room temperature and blend using a regular blender.
• Add salt and pepper to taste and drizzle with coconut milk if desired.

Notes

• *For a creamier soup substitute 1 cup vegetable broth for 1 cup coconut milk