Carrot and Turmeric Soup
Turmeric is an amazing spice. It grows so easily in pots or in the ground in warm climates.
Its a potent anti-inflammatory rhizome that really can be enjoyed in so many more ways than just curries. This recipe calls for fresh turmeric, but dried is just as good.
3 large carrots, scrubbed and cut into chunks
3 medium tomatoes, cut into chunks
4 teaspoons fresh grated turmeric or 3 teaspoons dried turmeric
Enough vegetable stock to cover the vegetables
Choose a large saucepan. Empty the carrots, tomatoes and turmeric into the saucepan.
Make up a vegetable stock and pour into the saucepan to cover the vegies.
Bring to a boil then turn down the heat to medium and continue to simmer until the vegetables are soft.
Allow to cool a little then blend the whole lot until silky smooth.
Reheat and serve.
Its that easy!