This soup is relatively easy to make. It provides an alkaline reaction in the body, which helps reduce the inflammation. It is a perfect soup for your detoxification routine, especially because there are many health benefits that come with it.
The scientists have proved that this soup can fight inflammation in the body, different types of cancers, issues with the immune system and it also good fighting against the fatigue.
After doing a research, we found that an important part for you is to have turmeric in your daily diet. The following will teach you how to use it for making this soup.
This soup is great and every person that has tried the taste – loved it. It has so many good benefits; it has a deep flavor and a rich filling. It is also very easy and fast to make. It has a good taste, so why not try how you like it.
Turmeric & Lentil Anti-Inflammatory Soup
Time to prepare the soup and cooking time is approximately 60 Minutes. The ingredients are good for four servings.
- 1 Inch Fresh Turmeric Root.
- 1 Inch Fresh Ginger Root.
- 1 Cup of Lentils.
- 1 Red Onion.
- 1 Sweet Red Potato, roughly chopped.
- 1 Handful of Fresh Coriander (Cilantro), roughly chopped.
- 1/2 Red Pepper (Capsicum/Bell Pepper).
- Coconut Oil.
- 1 cup (250 ml) Coconut Cream.
- 1 tsp Mustard Seeds.
- 1 cup (200 g) Pumpkin, roughly chopped.
- 1 cup (250 ml) Vegetable Stock.
- 3 Cloves Garlic.
- 4 Tomatoes, roughly chopped.
- 4 Carrots, roughly chopped.
- 1 Clove Garlic, minced.
- 1/2 Cup Cashews.
- 2 Tablespoons Pumpkin Seeds.
Optionally you can use a thinly sliced red chilli, if you are in favor of spicier taste.
After you have the ingredients ready, it is time to start preparing this healthy soup.
First, you have to start by chopping down roughly the garlic, red onion, the peeled ginger and turmeric. While you chop down those ingredients, heat the coconut oil in the pan and slowly add the chopped onion inside. Once the onion is a little cooked, add the ginger, garlic, mustard seeds and the turmeric. Especially pay attention to the garlic. You should not overcook it.
It is time for the root vegetables. Add the pumpkin, carrot and sweet potato first. Then add the tomatoes together with the red pepper and start stirring it around so they can coat the vegetables in the oil and flavors. You will notice that the turmeric will start to smell deliciously.
Now you should add the lentils and the stock. If the lentils are dry, add around 1/5 cup (50 ml) of stock for additional ten minutes of cooking. If you use tinned lentils, add them now and proceed towards the next step of the recipe.
Turn the heat down. That way the vegetables will soft down and the lentils will cook up slowly.
As soon as the vegetables have softened, add the coconut cream along with the chopped coriander. Move that to a blender and blend it until becomes very smooth. It can stay in the blender for another hour or you can return it back into the fry pan and keep it warm that way.
If you would like to make the soup taste even better, you can also make an optional topping. This depends on someone`s taste, but it is worth a try if you would like to experiment with the recipe a bit. To make this topping you should smash the cashews with a knife, and cook them in a little coconut oil together with the pumpkin seeds and the minced garlic. Cook them until they get a nice brown color.
Serve the soup in soup bowls, together with the cashew topping, a bit of a coconut cream and the chilly, if you like a hotter flavor.
With so many rich flavors and vitamins, this soup will always keep you healthy and will successfully detox your organism. Bon Appétit!