Carrot & Fresh Tumeric Creamy Soup

This bright yellow soup is just what you need on a cold January day to keep the doctor away. Full of nature's own antibiotic and anti-inflammatory ingredients you will keep the bacteria and viruses at bay, while you enjoy a tasty soup. That's what I call a bargain. If you can't get hold of fresh turmeric root, you can replace it with the dried option.


Recipe

1 yellow onion
2-3 cloves garlic
1 pinch cayenne pepper
3 cm of turmeric root
4 carrots
1 lime
2 dl cashews (soaked)
1 L water
Sea salt to taste

Add cashews to soak. Chop the onion and warm a little olive- or coconut oil in a saucepan. Let the onions fry golden, and rasp the turmeric root in the saucepan (if you use dried turmeric you may heat it in the oil before adding the onion).  
Add the water and let boil. Add the garlic and cayenne pepper to the water, and cut the carrots into small pieces before adding them in. Let cook until the carrots are soft. Then press the lime over, and add the cashews. Mix to a creamy smooth soup with a hand blender. Add seasalt at the end and serve. 



Oppskrift

1 gul løk
2-3 fedd hvitløk
1 knivsodd cayennepepper
3 cm av en gurkemeie rot
4 gulrøtter
1 lime
2 dl cashewnøtter (bløtlagte)
1 Liter vann
Smaksett med havsalt

Legg cashewnøtter i bløt. Kutt opp løken og varm litt oliven- eller kokosolje i en kjele. La løken stekes gyllen, og rasp gurkemeie over (hvis du bruker tørket gurkemeie kan dette varmes i oljen sammen med løken). Hell deretter over vann og la koke opp. Tilsett presset hvitløk og cayennepepper. Kutt opp gulrøttene i mindre biter, og putt i kjelen. La koke til gulrøttene er myke. Press så i lime, og legg i cashewnøttene. Miks til en kremete jevn suppe med en stavmikser. Smaksett med havsalt til slutt.