Turmeric is one of the top inflammation-fighting superfoods, mainly due to its main active plant compound known as curcumin. Curcumin is responsible for giving the root its bright yellow-orange colour. It also happens to be a powerful antioxidant, which is key to its anti-inflammatory properties.
In fact, curcumin is so powerful that it has been shown to combat inflammation associated with arthritis, diabetes, and other diseases.
One way to introduce this superfood is by using it in many of the dishes you already eat! Whether it’s sprinkled in when cooking eggs, meats or fish, used in rice dishes, or in this delicious soup option, turmeric is a great way to begin your anti-inflammation journey.
Sweet Potato Turmeric Soup
For the original full recipe, click here.
1 tablespoon coconut oil
4 large shallots, chopped (or 1 medium onion)
¼ cup chopped ginger
4 cloves garlic, peeled and smashed with the side of your knife
1 large sweet potato, peeled and diced (about 1.5 lbs)
2 large carrots, chopped
1 tablespoon turmeric + sea salt
½ teaspoon black pepper + cayenne pepper
4 cups vegetable or chicken stock
6 tablespoons almond butter
15 ounce can coconut milk
Juice from one lime
Salty Almond Croutons
1 teaspoon coconut oil
½ cup chopped almonds
1 tablespoon soy sauce
Add the coconut oil to a large pot over medium-high heat. When it melts, add the shallots and let them cook for 3-4 minutes. Add the garlic and ginger and cook for 1 more minute. Add the sweet potato, carrots, turmeric, sea salt, black pepper, and cayenne and stir the pot for about 30 seconds.
Add the stock to the pot and bring the pot to a boil. Reduce the heat to medium and simmer for 10 minutes, or until the vegetables are soft.
Transfer the soup to your blender, add the almond butter, and blend until smooth. Pour the soup back into the pot, add the coconut milk and lime juice, and heat through.
To make the Salty Almond Croutons:
Heat the coconut oil in a small pan over medium-high heat. Add the chopped almonds and toast until fragrant and golden, about 5 minutes, shaking the pan a few times.
Add the soy sauce to the pan and let it boil until it’s gone and the almonds are coated. Remove the pan from the heat.
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