This recipe for turmeric soup is not too hard to prepare. A reaction that is alkaline is provided in the body, that is helpful for reducing the inflammation. The soup is perfect for detoxification. Also it provides lots of benefits for the health.
The scientists have proved that the soup can fight inflammation in the body, different types of cancers, issues with the immune system and it also good fighting against the fatigue.
After researching, we revealed that consuming turmeric is an essential part for your daily diet. Below you will learn how to use it for making this soup.
The soup is excellent and everyone that has tried it was satisfied. It has so many good benefits; it has a deep flavor and a rich filling. It is also very easy and fast to make. It has a good taste, so why not try how you like it.
Anti-Inflammatory Lentil and Turmeric Soup
The cooking time for this lentil and turmeric soup is approximately 60 Minutes. The ingredients are enough for four servings.
- 1 Inch Turmeric Root, fresh.
- 1 Inch Ginger Root, fresh.
- 1 Cup of Lentils.
- 1 Red Onion.
- 1 Sweet Red Potato, roughly chopped.
- 1 Handful of Fresh Coriander (Cilantro), roughly chopped.
- 1/2 Red Pepper (Capsicum/Bell Pepper).
- Coconut Oil.
- 1 cup (250 ml) Coconut Cream.
- 1 tsp Mustard Seeds.
- 1 cup (200 g) Pumpkin, roughly chopped.
- 1 cup (250 ml) Vegetable Stock.
- 3 Cloves Garlic.
- 4 Tomatoes, roughly chopped.
- 4 Carrots, roughly chopped.
- 1 Clove Garlic, minced.
- 1/2 Cup Cashews.
- 2 Tablespoons Pumpkin Seeds.
Alternatively, red chili that are thinly sliced can be used, to make the taste spicier.
When you have prepared the ingredients, start making the soup.
Start by roughly chopping the red onion, the garlic, the turmeric and the peeled ginger. Meanwhile, the coconut oil should be heated in a pan and then slowly put the onion that is chopped in it. When the onion is a little bit cooked, put the garlic, ginger, turmeric and the mustard seeds. Especially pay attention to the garlic. You should not overcook it.
It is time for the root vegetables. Add the pumpkin, carrot and sweet potato first. Then add the tomatoes together with the red pepper and start stirring it around so they can coat the vegetables in the oil and flavors. A delicious smell would be noticed from the turmeric.
Now the lentils and the stock should be added. In case the lentils are little dry, approximately 1/5 cup (50 ml) of stock should be added for extra cooking for about ten minutes. Moreover, if lentils that are tinned are used, they should be added at this step of the preparation of the recipe and then proceed forward.
Turn the heat down. That way the vegetables will soft down and the lentils will cook up slowly.
When the vegetables will soften, put the coriander that is chopped and the coconut cream. Move that to a blender and blend it until becomes very smooth. The content could stay inside the blender for some time or could be put back in the fry pan so that it could be kept warm.
If you would like to make the soup taste even better, you can also make an optional topping. This depends on someone`s taste, but it is worth a try if you would like to experiment with the recipe a bit. For preparation of the topping the cashews should be smashed with a knife, and then cooked in a little coconut oil together with minced garlic and the pumpkin seeds. They should be cooked until they get a nice brown color.
Serve the soup in soup bowls, together with the cashew topping, a little coconut cream as well as the chilly, to make the flavor hotter.
With so many rich flavors and vitamins, this turmeric soup will always keep you healthy and will successfully perform detoxification of your organism. Bon Appétit!