recipesNatalia de Oliveira

Carrot Orange Turmeric Soup

recipesNatalia de Oliveira
Carrot Orange Turmeric Soup

Turmeric is one of the World's healthiest foods. It's benefits are are not limited to diabetes control, anti-inflammatory treatment, cholesterol control, natural pain killer, and more...I make this soup every time I do a round of Whole 30 because it gives me everything I need, and more, when it comes to my vitamin intake, as well as curbs my sugar cravings. It is one of the simplest recipes I have that offers MAX benefits! This particular recipe is for 4 servings of soup. You can adjust it as needed.

INGREDIENTS:

  • 5 carrots - rubbed with olive oil and broiled in the oven for 15 minutes
  • 1 medium onion - cut in half and rubbed with olive oil - broiled with the carrots for 15minutes
  • 1 orange - juiced (I like to also cook the 2 orange halves with the soup and remove before I puree) - for an added flavor you can stud one of the juiced orange halves with a clove...just remember to discard the close before you puree the soup.
  • 2 cloves of garlic
  • 3 cups vegetable broth
  • 1 teaspoon Turmeric
  • 1 inch fresh ginger - peeled (discard before pureeing the soup, unless you like the spiciness from the ginger)
  • salt/pepper

DIRECTIONS:

  1. Cut the roasted carrots, and onion, into 1 inch pieces and combine in a pot with the remaining ingredients. You will want to taste the broth for saltiness, as you dont want to over salt since the mixture will reduce a bit while cooking. 
  2. Boil for about 25 minutes on MED/HIGH heat, until the carrots are cooked through.
  3. Discard the ginger (again, you can leave it in if you like the spicy flavor,) orange halves, and clove if you used one.
  4. Puree the mixture in a blender, or using an immersion blender.
  5. Serve hot or chilled.

About

I specializes in clean eating and gluten-free meal preparation. Born in Russia, I spent summers at my grandmother’s house, near the Black Sea, where there was a plentiful garden, in an area where everything was grown and nothing was prepackaged or manufactured.  There, I would go mushroom hunting and fishing with my grandfather and, every evening, we would gather around the outdoor stove where I helped prepare dinners.

My passion for cooking came from those summers. 

After moving to America, I discovered The Joy of Cooking, by Irma S. Rombauer, inspiring me to attend the Art Institute of Los Angeles’ culinary program, becoming a private chef, soon after graduation.

In 2012, while in France, I was diagnosed with Celiac Disease, prompting me to cease consuming gluten and developing a bevy of gluten-free, clean eating, and healthy-living recipes.

Since 2012, I have been teaching private cooking lessons, as well as providing meal-prep and catering services, in Southern California, upon request. If interested in any of the above services, and for any questions or comments, please feel free to contact me.