5-Ingredient Anti-Inflammatory Soup

Come along on a journey to explore the warmth and nourishment of our beloved 5-ingredient anti-inflammatory soup, created for our vegan and vegetarian pals. I love having this when I feel like my immune system needs a boost, on those rainy days where you just wanna stay inside and cuddle with a good book and a bowl of this soup.

The Power of Turmeric and Curcumin

Let's take a deep dive into the realm of the best natural anti-inflammatories with the dynamic duo: turmeric and curcumin! Turmeric and curcumin are the same since curcumin is the active chemical in turmeric. Curcumin, the superhero compound found in turmeric, works like magic for those combating inflammation, cancer, arthritis and many other ailments. Consuming organic turmeric benefits everyone since the list of ailments it helps with are vast.

Unlocking the Goodness of Fresh Turmeric

Did you know that fresh, organic turmeric is a powerhouse of curcumin and contains more curcumin than dried? To make the most of this golden gem, we've got two secret tricks up our sleeves: simmering it in the soup and a dash of organic pepper. These simple hacks amp up the bioavailability of curcumin, ensuring you soak in all the health benefits of the turmeric curcumin: black pepper and heat. If fresh turmeric is not available, dried turmeric root does contains a wonderful amount of bioavailable curcumin as it's been already heated and can be found more easily at the local market.

Embrace the Nutrient-Rich Goodness

The next set of ingredients: sweet potatoes, carrots, and a drizzle of extra virgin olive oil, will get your body ready for a delightful treat brimming with immune-boosting nutrients. Vitamin A that is found in the carrots and sweet potatoes is useful for inflammation reduction and has been proven to be beneficial to help boost the immune system. The olive oil assists the vitamin A absorb into our digestive system since vitamin A is a non water soluble vitamin. Another anti-inflammatory hero is the onion, packed with quercetin to combat inflammation and keep you robust! Every ingredient in this recipe

Join the Turmeric Fan Club!

Are you as head over heels for turmeric as we are? Pour your heart out about this radiant tuber in the comments and give our recipe a whirl! Let's make this soup a must-have in your culinary repertoire, spreading the joy of fresh turmeric to all!

Don't let the opportunity slip by to relish the incredible benefits of incorporating this 5-ingredient anti-inflammatory soup into your diet. Reap the rewards of turmeric and curcumin, celebrated for their robust anti-inflammatory properties that can aid in combating a myriad of health concerns. By infusing fresh, organic turmeric into your soup and elevating its absorption with black pepper, you're ensuring optimal efficacy in harnessing the benefits of these potent ingredients.

Moreover, the nutrient-packed blend of sweet potatoes, carrots, and extra virgin olive oil in our soup offers a delectable approach to fortifying your immune system and overall health. The addition of onion, brimming with quercetin, provides an extra layer of anti-inflammatory support, making this soup not only a flavor-packed delight but also a nutritional powerhouse.

Join us in embracing the turmeric fan club and uncover a universe of culinary and health adventures with this enchanting ingredient. Share your tales and recipes featuring turmeric to inspire others to relish the goodness it brings. Let's unite to make this anti-inflammatory soup a staple in every kitchen, championing wellness and vitality through the enchantment of fresh turmeric!

• 1 Yellow Onion, Large

• 2 Medium-Large Sweet Potatoes

• 2 Pieces of Fresh Turmeric

• 1 lb of Carrots

• 4 Cloves of Garlic

• Freshly Cracked Black Pepper and Salt

• Extra Virgin Olive Oil
  

• Start by washing and peeling the sweet potatoes, carrots and turmeric.

• Dice the onion and garlic.

• Cut all vegetables in small squares about 0.5 inches in length. We will be blending this soup to get it to its creamy consistency but the smaller the vegetables are cut, the faster they will cook.

• Place your onion in a large pot with a good drizzle of olive oil and cook on medium high heat until it starts to sweat and look translucent, then add your garlic.

• Immediately lower the heat to medium and let the aroma of the garlic become strong then add all your cubed vegetables along with 3 cups of water and salt to taste.
  

• Simmer on medium-high heat for about 30 minutes or until vegetables are fork tender.

• Using an immersion blender, blend everything until you get left with a creamy consistency.

• Serve in a bowl and enjoy, we recommend topping it off with red pepper flakes, vegan cheese and a drizzle of olive oil. Enjoy!