I’ve been sick all week. My throat hurts, and my head is pounding. When I am not feeling well, my appetite decreases. I wanted something easy to swallow and that had anti inflammatory components to it. When you have a drawer of uneaten carrots, you create a roasted carrot soup with lots of delicious flavors that will soothe any aching throat.
This soup has tons of anti inflammatory benefits!
Carrots contain Vitamin A which is important for immune function.
Lemons contain Vitamin C, a water soluble vitamin that helps your body neutralize free radicals.
Ginger has an anti inflammatory effect thanks to it’s compounds called gingerols. Studies have shown benefits for nausea and vomiting, arthritis, and anti cancer effects with ginger.
Turmeric contains a polyphenol called curcumin that has been studied to show many health benefits in heart disease, cognitive function, gastrointestinal problems, cancers, and blood sugar levels.
- 1 pound of peeled and cut carrots
- 1 whole yellow onion
- 2 cloves of fresh garlic
- 1 Tablespoon olive oil
- 1 Tbsp fresh lemon juice
- 1 tsp fresh lemon zest
- 1 Tablespoon freshly grated ginger
- 1 teaspoon dried turmeric
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 cups of chicken broth
- Preheat oven to 400 degrees.
- Peel and chop carrots.
- Slice onion.
- Place carrots, onion, and garlic on a sheet pan.
- Toss with olive oil and half the salt and pepper.
- Roast for 30 minutes.
- Remove from oven and place into a blender.
- Add lemon juice, lemon zest, ginger, turmeric, and remaining salt and pepper.
- Add 2 cups of chicken broth into the blender.
- Blend until smooth.
- Pour into a pot and add 2 remaining cups of broth.
- Heat on medium and combine until hot and ready to serve.
- Garnish with fresh basil or green onions.
Author: Betsy Ramirez
Betsy is a registered dietitian/nutritionist, homeschool mom, & fairy tale junkie, who loves getting crafty. Being on my bike and lifting weights are my therapy. Thinking outside the box is my jam!