There is a joke about Vermonters, that all we talk about is the weather. Well, it's kind of true. But to our defense, we get a lot of weather, and it's always changing and intense and both lovely and crazy and all over. So yeah, we talk. A lot, about the weather.
And on that topic, I am trying so hard not to complain, but honestly, I am getting a little sick, both physically and mentally from all of these super, to freaking cold temperatures. Yesterday the high was 0 ( which was at like 2 in the morning) and factor in the windchill, the temp stayed at like 25 below. It f**king sucks. I can't stay outside for too long or else I will probably die. The dog is having a hard time making it around the block before he gets ice paws, and the mister, well he even started wearing gloves (he wears a sweater all winter and never gets cold…..he is officially cold)
And not only is the cold keeping us all indoors, but its making us all borderline sick. We both have been fighting something for the past few week. The headaches, stuffy nose, chest congestions. The puppy is getting super dry skin and gave himself a hot spot. BLAh!! Ok, enough! No more complaining
Because I do really love the winter and all the pretty snow!!!!
But we are feeling kind of sick so to make us feel oh so much better, a fantastic, super tasty, healing, good for me, good for you, soup. Turmeric ginger carrot… oh man. Made with lots of ginger, turmeric and garlic and finished with a drizzle of raw honey. This soup is exactly what we need. All ingredients scream.. FEEL GOOD, BE WARM AND COZY! Almost everything in it has antibacterial and anti inflammatory properties. The veggies are hearty and heathy and just eating soup helps to keep hydrated. And the best part..it tastes so freaking amazing.
So whether you are feeling a little mah, or just a little hungry.…this soup is where it's at!
Lots of chopped up carrots, a small onion, a little bit of cauliflower I had left over and a small beet. If you don't have the cauliflower and or a beet, just use ares pepper or another 2 carrots.. no biggy.
Then we have the fresh ginger ( you can use powdered) turmeric and garlic. All the good healthy spicy and yummy stuff.
I accidentally spilled the turmeric on the counter..but it kind of looks like I might have done it on purpose… yeah, let's go with that. Chop the garlic and he ginger into chunksAnd toss into the pot to warm and activate. Just a little toasty toast.
And the veggies are roasted and tender and smell so good. It took a lot of will power to not eat the whole pan right there.
I added the roasted veggies and 3 cups water straight into my pot with the spices because I used an emulsion blender. If you are using normal blender, add the veggies, the toasted spices and the water to the blender and blend until smooth. Then transfer to a pot.
Pretty much all blended together….(I left a few big chunks in there to snack on while I was waiting to eat serve…I was really hungry) and let to simmer for a little longer...
And now ladle into a bowl and get ready for a fantastic finish… drizzle a spoonful of raw honey into soup…….so so good. You could add the honey before serving, but heating it kills all the good antibacterial stuff so that's why we wait. Then I sprinkle some chopped kale and chives. (do it if you want, but not necessary)
Now enjoy. Let the warmth wash over you and feel all those good spices helping to fight the good fight to keep you well and all the yummy to satisfy your hunger.
And lets hope for some warm (above 0!!) weather!
Turmeric Ginger Carrot Soup
- 5 large carrots
- 1 small onion
- 1 small beet*
- quarter head cabbage ( or a cup of frozen)*
- 2-3 teaspoons turmeric
- 2-3 tablespoons fresh ginger (1/2 teaspoon if using powdered)
- 4-6 cloves garlic
- salt pepper
- raw honey (omit if vegan)
* If you don't have or want to use beet and or the cauliflower, you can use a red pepper, a small sweet potato, or just use a few more carrots.
Chop all veggies into similar sized chunks and toss into a lightly oiled pan or on a baking sheet and sprinkle with salt. Stick in oven at 425 for about 30 minutes or until all veggies are fork tender.
In a large soup pot or dutch oven, toss chopped garlic, ginger and the turmeric and place on medium heat for a few minutes to activate the spices. Add the roasted veggies and 3 cups water to pot (if using emulsion blender) and blend until smooth. If using a blender, add the toasted spices, roasted veggie and 3 cups water and blend until smooth then transfer to a large pot or dutch oven. Add salt and pepper to taste. Turn heat down to simmer and let cook for an addition 10 minutes.
When ready to serve, ladle soup into bowl and drizzle a spoonful of raw honey into soup. Garnish with fresh chopped kale, chives, cabbage or whatever you want. (or nothing is good too)