This delicious, spiced soup is made from a base of carrots and turmeric. A relative of ginger, turmeric has become very popular for its anti-inflammatory properties. It has also been shown to relieve arthritis pain, boost the immune system, reduce cholesterol levels, regulate blood sugar, improve digestion and inhibit the growth of some cancers. It truly is a super spice! Some scientists have even hypothesized that it may be responsible for India’s low Alzheimer’s rate.
Meanwhile, carrot consumption has been linked to lower risk of cardiovascular disease. Carrots are full of antioxidants that support healthy body processes. Along with turmeric, they make a flavorful and colorful soup good any time of day.
- 2 pounds carrots (about 10 large), ends trimmed, cut into 1-inch slices
- 6 scallions, white and light green parts only, chopped
- 2 tablespoons garlic, finely chopped
- 2 teaspoons grape seed oil
- 1 tablespoon chopped fresh ginger
- ½ cup yellow onion
- ½ teaspoon curry powder
- ½ teaspoon turmeric
- 3 cups low-sodium chicken broth
- 18-year balsamic vinegar for drizzling
- 3 ounces feta cheese, crumbled
- Salt and pepper to taste
- Heat oil in sauté pan over medium heat.
- Add onions and sauté a couple minutes, then add garlic and sauté until both garlic and onions are translucent.
- Add turmeric and curry; sauté until fragrant, about one minutes and remove from the heat.
- Add carrots and onion mixture with the chicken broth in a slow cooker.
- Cover and cook on low until carrots are tender, 7 to 8 hours.
- Remove from heat and let cool slightly.
- Working in batches, puree soup in a blender and return to the slow cooker.
- Season with salt, cover and cook until heated through, about 15 minutes longer.
- Ladle hot soup into bowls and top with a drizzle of balsamic vinegar and a sprinkle of feta cheese crumbles, if desired and serve.