During winter, I often crave warm and comforting soup, and I’m pretty sure I’m not the only one. When the need for soup surfaces, it’s my carrot soup recipe that comes to the rescue! It became my favorite because it’s super easy to make, and because it is packed with vitamins and antioxidants. This makes for a delicious soup that is not only great for your inner health, but also works wonders for a visibly glowing skin.
A powerful trio that promotes skin health is the mix of carrot, turmeric, and ginger. With the use of these powerful ingredients, this definitely will be your new go-to soup for glowing skin during colder months. I love to dip in some naan bread or freshly baked bread from our local farmer's market.
Reasons why this soup may benefit your skin:
Carrots are a great source of beta-carotene, which our bodies convert into vitamin A. Because vitamin A is one of the most important nutrients for skin health, consuming this carrot-rich soup may help to make skin more resistant to damage, recover faster, and be firmer.
Turmeric is a powerful superfood that enhances the soup's flavor as well as its health benefits. It's fantastic for everyday health and illness prevention, and additionally makes for a fantastic skin-boosting ingredient. The famous yellow-orange spice is also high in antioxidants, and has antiseptic and antibacterial qualities, which may help to prevent outbreaks. It contributes to a young shine to your skin by naturally cleansing the body and improving your immune system.
Like turmeric, ginger is also loaded with antioxidant and toning properties. This may help to reduce the appearance of hyperpigmentation and signs of aging.
Recipe for carrot soup
Ingredients:
500 grams of organic carrots
3 shallots (I love the taste of shallots, but you can replace it with a big onion if you prefer)
3 organic cloves of garlic (minced)
2 cm piece of fresh, organic ginger (finely grated)
1 cm piece of fresh, organic turmeric root (finely grated, not the dried spice)
4 cups (950ml) of vegetable stock
1 chili pepper (optional)
1 handful of fresh coriander
¼ cup (ml) of olive oil
Salt and pepper to taste
Instructions:
Dice the shallots, chili pepper (only add it if you like some spice) and carrot into small chunks (no need to be precise as everything will be blended at the end), and grate the ginger and turmeric finely.
Heat a small amount of olive oil on the bottom of a large stock pot and sauté the shallots and pepper for 3 minutes until the shallots are translucent. Then add the minced garlic, turmeric, and ginger and sauté for 1 more minute.
Next, add the diced carrot and sauté for another 2 minutes. Add the vegetable stock to this mix and simmer for 20-25 minutes until the carrot is properly cooked and soft.
Use a stick blender to blend the soup until it's smooth, or transfer into a standing blender and blend. Add pepper and salt to taste and serve with some fresh coriander and your favorite bread.
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