Boost your immune system during this time!
Eating in as wholesome a way as your local area supports right now, is a self-empowering way to help you and yours, enhance your immune system and remain healthy.
A daily hot veggie soup, dense with beautiful vegetables, organic when possible, is a wonderful way to add vitamins and minerals. Please find below a recommendation from our JK7® Chef Prema Tanaka.
Carrot Turmeric Ginger Soup
- 4 medium size carrots
- 4 cups squash cut into cubes
- 4 tbsp fresh grated ginger
- 4 tbsp fresh grated turmeric
- 2 tbsp coconut oil or ghee
- 1 tsp of asafoetida powder
- 1/2 tsp of coriander powder
- 1/2 tsp of cumin powder
- 4 cups hot water
- salt tbsp or to taste
- Freshly cracked black pepper to taste
- squeeze a small slice lemon just before serving
- garnish with cilantro adds color and great flavor
Using a table top or immersion blender, puree till smooth, adding salt & pepper. For added depth of flavor, add 1 tsp. cumin or smoked paprika to the minced shallot & garlic when sautéing. Garnish with crushed chili pepper for some zip. Get cozy & enjoy!
Add the coconut oil or ghee to a medium sized sauce pan on medium heat. Add all dry spices to the hot pan and toast spices for about 30 seconds, be sure not to let them burn. Once the aroma of the spices begins to fill the air, you may add in the chopped carrots and squash. (Any squash can be used for this recipe.)
Sauté for about 3-5 mins stirring occasionally being sure the bottom of the pan does not burn. Then add the grated ginger and turmeric. Stir well.
Then add the hot water slowly, bringing down the heat to a low simmer. Stirring occasionally, let this simmer for about 20 minutes. Then after the carrots are just al dente, you may turn off the heat.
Using a hand held blender or regular blender, blend all ingredients until you reach a smooth soup consistency. Be careful with the vegetables and liquid when blending, start off with a little batch at a time, as to not splash. Hot liquid may build pressure in blenders, so blend slowly with a good grip on the lid, when finished blending, open the lid slowly.
Warm bowls and serve with a lemon wedge and cilantro to garnish.
Bon Appetite, Chef Prema Tanaka