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Carrot and Rosemary Soup
This soup is packed with nutrients that are vital for boosting immunity.
The carrots are not just for taste; they’re a powerhouse of vitamins A and C, essential for supporting your body’s defences. The addition of turmeric, ginger, and cinnamon not only adds depth to the flavour but also brings anti-inflammatory benefits to your table.
Ingredients:
1.2KG of Carrots
Olive Oil
Chicken or Potassium broth – 2 cups
Coconut milk – 1 can
Dried Turmeric – 2 TSP
Ginger Powder – 1 TSP
Cinnamon – 1 TSP
1 tbsp Fresh Rosemary (finely chopped)
Salt and Pepper – 1/4 TSP
Directions:
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Preheat oven to 180 degree, cut the carrots up into medium-sized chunks and place on a baking sheet
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Add Rosemary and drizzle with olive oil and roast carrots in oven until tender, about 45 minutes
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Place carrots in a pot and add your chicken or potassium broth, coconut milk, dried turmeric, ginger powder, cinnamon, salt and pepper
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Give it a good stir, cover, bring the soup to boil then cook for 10 minutes
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Once cooked, blend the soup until well combined
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