Inflammation is a natural body response, but when it gets out of hand, we should be certain to do something about it. That’s why this turmeric infused carrot tomato soup should be on your next list of things to make.
Many diseases manifest in the body as a result of built-up inflammation. These can range from allergies, asthma, autism, arthritis, carpal tunnel syndrome, celiac disease, eczema, fibromyalgia, fibrosis, heart attack, kidney failure, lupus, psoriasis, stroke, and the list goes on. Getting your body healthy may simply mean eliminating inflammation from the body.
To control inflammation in the body, the main thing you should be looking at is diet. There are many food that cause unnecessary and dangerous inflammation, such as wheat, soy, refined sugar, dairy, and GMO corn. There are also foods that have been proven to have the opposite effect, such as turmeric.
The health benefits of turmeric are numerous, but the most studied are its effects on fighting inflammation and cancer. Research has shown that the potency of turmeric’s anti-inflammatory and anti-arthritic effects have been equated with that of popular anti-inflammatory drugs like Motrin and hydrocortisone (but without the nasty side effects).
The active ingredient in turmeric, namely, curcumin, also prevents the formation of cancer-causing enzymes, which reduces the risk of cancerous cell-formation and growth. Curcumin helps inhibit the activity of the enzyme Topoisomerase, which is essential in the replication of cancer cells.
This soup has a multitude of different ingredients that help heal and nourish every cell in the body. Make sure to add the black pepper in the end to improve turmeric’s absorbability in the body!
Ingredients:
– 1 tbsp. coconut oil
– 1 onion, finely diced
– 2 cloves minced garlic
– 1 tbsp. minced turmeric root, or 2 tsp. turmeric powder
– 1 tsp. dried basil
– 1 tbsp. fresh lemon juice
– 2 celery sticks, chopped
– 1 cup chopped carrots
– 1 cup cherry tomatoes
– 4 medium tomatoes, diced and seeds removed
– 1 cup low-sodium vegetable stock (or low-sodium vegetable bouillon cube mixed with 1 cup of water)
– sea salt to taste
– freshly ground black pepper to taste
Method:
1. Fry onion and garlic in coconut oil for 1 minute, medium heat.
2. Add turmeric, and cherry tomatoes. Cook until the cherry tomatoes are soft.
3. Add basil, lemon, celery, carrots, medium tomatoes, and low-sodium veggie stock. Bring to a boil, and then simmer on low heat for 15 minutes.
4. Blend using a blender or immersion blender until creamy. Season with salt and black pepper.
