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Betsy Ramirez

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Yummy Eats

Roasted Carrot Turmeric Soup

Needing an antioxidant boost? This Roasted Carrot Turmeric Soup has so much flavor and warm goodness you will love!

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.

CARROT TURMERIC SOUP

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.

roasted carrot soup

A quick puree after roasting the vegetables, makes this a simple soup to share with others.

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Roasted Carrot Turmeric Soup
Author: Betsy Ramirez
Recipe type: Soup
Prep time:  40 mins
Cook time:  40 mins
Total time:  1 hour 20 mins
Serves: 6 cups
 
This Roasted Carrot Turmeric Soup is perfect for spring!
Ingredients
  • 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
Instructions
  1. Preheat oven to 400 degrees.
  2. Peel and chop carrots.
  3. Slice onion.
  4. Place carrots, onion, and garlic on a sheet pan.
  5. Toss with olive oil and half the salt and pepper.
  6. Roast for 30 minutes.
  7. Remove from oven and place into a blender.
  8. Add lemon juice, lemon zest, ginger, turmeric, and remaining salt and pepper.
  9. Add 2 cups of chicken broth into the blender.
  10. Blend until smooth.
  11. Pour into a pot and add 2 remaining cups of broth.
  12. Heat on medium and combine until hot and ready to serve.
  13. Garnish with fresh basil or green onions.
3.5.3226

Roasted Carrot Turmeric Soup

 

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!

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I'm Betsy! I'm a registered dietitian, homeschool mom, Air Force wife, & world traveler. I love my family, food, crafts, exercise, nutrition, and now homeschool! Thank you for joining me at my kitchen table.

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