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.
- 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)
- 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.
- Boil for about 25 minutes on MED/HIGH heat, until the carrots are cooked through.
- Discard the ginger (again, you can leave it in if you like the spicy flavor,) orange halves, and clove if you used one.
- Puree the mixture in a blender, or using an immersion blender.
- Serve hot or chilled.
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.