Turmeric-Carrot-Black Pepper Soup Against Inflammation, Alzheimer’s Disease and Cancer! (RECIPE)

Turmeric is a spice touted as the most healing spices on the Earth. In India it is actually called yellow gold. This spice is a must have for flavorful dishes. Also, it has health benefits and will help you to solve some health problems. The benefits of turmeric are: powerful antioxidant, anti-inflammatory properties, heart disease, impact on diabetes, anti-Cancerous properties, antibacterial etc.

With a wealth of history behind it, ground turmeric deserves the first place in your spice cabinet. Here are five ways to add this warming spice in other foods.

Black pepper contains an impressive list of plants derived chemical compounds that are known to have disease preventing and health promoting properties. Peppers have been in use for centuries for its anti-inflammatory properties. Peppercorns are a good source of vitamin C and vitamin A. They are also rich in compounds that help the body remove harmful free radicals and help protect from cancers and diseases.

Carrot is very healthy antioxidant rich drink, which can reduce high blood pressure and diabetes. It is better to drink fresh carrot juice than eating it raw because the nutrient content will be even more concentrated in the juice.

Other benefits of carrot: Improves Immunity And Controls Heart Diseases, Reduces Cholesterol, Prevents Cancer, Prevents Acne, Source Of Vitamins Needed For Skin, Source of Calcium, Aids Digestion, Cleanses the Body.

Ingredients

2 tablespoons butter
1 cup chopped organic yellow onion
1 pound large organic carrots, cut in ½- inch dice (about 2 ⅔ cups)
2 ½ cups low-sodium organic chicken stock or vegetable stock
2 minced garlic cloves (or more to taste)
2 teaspoons turmeric
1 ½ teaspoons cumin seeds
1 tablespoon honey
1 tablespoon fresh lemon juice
1/8 teaspoon allspice
Salt and fresh cracked black pepper (to taste); 1/2 cup sour cream, crème fresh, or plain yogurt, optional for garnish

Preparation

  • Melt butter in a large saucepan over medium-high heat. Add onion; saute for 2 minutes. Mix in carrots and broth. Bring to boil. Reduce heat, cover and simmer until carrots are very tender, about 20 minutes.
  • Stir cumin seeds in a small skillet over medium-high heat until fragrant, about 4 – 5 minutes. Finely grind in a spice mill.
  • Remove soup from heat. Puree in batches in a blender until smooth. Return to saucepan. Whisk in honey, lemon juice and allspice. Season with salt and pepper.

 

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