Turmeric or curry is a great spice that is well known for its healing properties. Because this fall we want to feel good, look good and have good joints, I thought this recipe will be great to have and try. Since I am not the one that likes to hang around in the kitchen unless I am sitting, chatting and chilling, cooking is not my favorite geek, I find always great those recipes that I can do in less than an hour and less than 5 main ingredients. So I found a great tasty recipe that also have the main ingredients that we are looking for in our next #21Move project of the year, which is focused in our body joints. An special meal plan will be landing every week as soon as we start our project to your inbox, so sign in HERE if you haven’t because you will be having for 21 days specific strength and flexibility workout plan for better mobility keeping or building strength together with the food meals.
Increases The Antioxidant Capacity Of Your Body
Improves Brain Function
Lowers Risk Of Heart Disease
Helps Prevent And Treat Cancer
Helps Treat And Prevent Alzheimer’s Disease
Helps With Arthritis
Helps Against Depression
According to laboratory resources, turmeric helps the body fight foreign invaders and also has a role in repairing damage. Turmeric is a strong antioxidant spice that can neutralize free radicals due to its chemical structure. The anti-inflammatory effect of turmeric is most likely mediated through its ability to inhibit important enzymes that mediate inflammatory processes. Turmeric is also used as a supplement for those who suffer rheumatoid arthritis.
With all these benefits I am happy to share with you this delicious recipe.
TURMERIC SOUP RECIPE
2 tbsp coconut oil
1 large yellow onion, finely chopped
2 cloves of garlic, crushed
1 inch of fresh ginger, peeled and grated (can use powder 1 tsp)
1 inch of fresh turmeric, peeled and grated (can use powder 1 tsp)
1/4 tsp ground cinnamon
1/8 tsp ground cayenne
pinch of salt
650g of chopped carrots
1L of water
Salt & pepper to taste
Chopped parsley for deco
Melt the coconut oil in a soup pot and fry the onions until are kinda transparent.
Stir in the garlic, ginger, turmeric, cinnamon, cayenne and salt and fry for another minute or so.
Add the carrots and water and bring to a boil, then turn down the heat and simmer until the carrots are soft.
Use a hand blender and blend until smooth, add water to thin if needed then taste and season.
You can either go vegan and use the following recipe or you can pour sour cream to taste and deco.
VEGAN TOPPING (OPTIONAL)
1 cup unsalted cashews (soaked in water for at least 2 hours)
2 cloves of crushed garlic
2 tsps fresh lemon juice
pinch of salt
Drain and rinse the soaked cashews, then transfer to a blender along with water, garlic, lemon juice and salt. Blend on the highest setting until smooth. Pour the creamy topping and garnish with parley, your choice. Enjoy!