It has been wickedly cold here since I have been back from my extended trip to Central America. It is a bit tough to take, but I must say, the bright white of the snow and ice has been a nice change from the Ozark winter brown that has dominated the landscape all winter. Plus, nothing screams hot warm soup louder than trekking through a couple of inches of fresh powder, and you know how much I love a good soup!
This delicious soup is super easy and absolutely loaded with valuable nutrients that will keep your immune system going at full speed and ready to fight whatever is lurking out there in the cold. You know, I was just thinking a couple of days ago that I NEVER get sick. It has been YEARS, close to 10, maybe more, since I have had more than just a sniffle. You may be thinking !SO WHAT!, but I bet you didn’t know that I am on a medication that keeps my white blood cells (the cells in the body that fight infection) at about 25% of what they normally should run. Like to the point that I should probably be wearing a mask when I go out in public. That my dear friends is the !SO WHAT! and what a diet full of fruits, vegetables, healthy fats, and vegetable proteins will do for you ability to fight disease. If you have had your fill of the cold and flu then maybe it is time to think about how you are fueling your body and ultimately your immune system. I can’t promise you won’t get sick, but I will promise that you will change your bodies chemistry and the way it responds to foreign invaders and other stressors! Sound like a change you want to make?! The recipes are right here–it is up to you to make it happen! So, go for that smoothie loaded with antioxidants at breakfast, a big colorful salad at lunch and a simple, warm and satisfying soup like this at dinner and you will be off to a good start.
The beauty of this soup is that it is not only full of antioxidants and beta carotene from the carrots to strengthen your immunity, but it also has onions and garlic which are high in sulfur to help you detox, and turmeric and ginger which are very powerful anti-inflammatory agents. Hippocrates – the father of medicine – stated, “Let your food be your medicine, and let your medicine be your food.” I say, “Let food prevent you from needing medicine and let preventative medicine be your food”!
Cheers to good health and living WELL, my friends!
Roasted carrot and carmelized onion soup
- 6-8 large carrots, peeled
- 2 T EVOO
- 1 +T Curry powder
- 1 +T Garam Masala curry powder
- 4-5 c vegetable stock
- 2 large onions, chopped
- 1 1/2″ piece of ginger, peeled and grated. I use my zesting grater to do ginger. I find it works much better than a regular grater.
- 2-3 cloves of garlic, minced
- 1 t dill
- 1 t freshly ground black pepper
- 1/2 t chipotle pepper flakes
- dash of kosher or sea salt, optional
- splash of agave nectar, optional
- green onions, chopped for garnish
Preheat oven to 400 degrees F. In a gallon size zip lock bag or lidded bowl put 1 T EVOO, 1/2 T curry powder and 1/2 T of the Garam Masala with the carrots. Shake to coat the carrots well. Place on a cookie sheet and bake for 20-25 minutes or until the carrots are roasted to a nice, light brown.
While the carrots are roasting, warm 1 T EVOO over medium/low in a medium saute pan. Add the chopped onion, chipotle pepper flakes, and black pepper and cook until the onions begin to soften. Add the garlic, dash of kosher or sea salt (optional) and splash of agave nectar (optional) and continue cooking until the onions begin to brown.
In a large stock pot, add the vegetable broth, grated ginger, dill, carmelized onion mix, roasted carrots, and the rest of the curry and garam masala and stir well and cook over medium heat for 20-30 minutes. Adjust the flavors adding more seasoning according to your palate. In a food processor or with an immersion blender, puree the soup. Serve with a generous sprinkle of green onions.