Well, I don’t know about where you live but up in Manchester, autumn has arrived with force! It came as a bit of a shock this past week, especially since I ended up in Prague on my birthday where it was 20°C and sunny, then returned to catch the edge of a hurricane. The sudden onset of wind and rain means I’m wanting hot lunches again, after a summer of salads and a few sneaky peanut butter and Marmite sandwiches. And what’s better than a delicious, flavourful turmeric, carrot & lentil soup?
Turmeric is a reasonably unacknowledged little powerhouse, in my opinion. A few places are starting to do turmeric latte’s because I guess that’s fashionable now, like a matcha latte, but I don’t really see places calling it out in their foods. And they should if it’s in there. I’d choose a soup or a curry with turmeric in it over a dish that didn’t. Why?
Well, as I always say: I’m not a scientist or a doctor. But I can Google and read with the best of them, and the general consensus seems to be:
- Anti-inflammatory benefits: I have eczema and IBS so anything to reduce inflammation is a winner
- Digestion aid: Turmeric has several properties which work together through the system to ‘help out’
- Brainpower benefits: Some studies suggest it may help with brain function, and there are studies investigating its links with Alzheimer’s disease
Which all sound like only good things to me! And certainly not a reason to not add turmeric into dishes!
This turmeric carrot and lentil soup recipe also has a good dose of freshly chopped ginger in it, which will sit alongside the digestion and anti-inflammatory aids brilliantly. Plus: the taste? Amazing.
More sneaky superfood vegan recipes:
- Superpowered Quinoa Risotto
- Cacao & Maca Oat Cookies
- Curried Kale and Tofu Scramble
- Chunky Carrot, Ginger & Kale Soup
Carrot and Lentil Soup, with Turmeric
- 1 medium onion ~100g, diced
- 2 inches fresh ginger root peeled and chopped
- ½ cup ~100g dry red split lentils
- 4 medium carrots ~400g, chopped
- 1 x 400g tin chopped tomatoes
- 3 cups ~720 ml vegetable stock
- 1 dry bay leaf
- 1 tsp turmeric
- salt and pepper
- ¼ heaped cup ~20g fresh coriander, finely chopped
- Begin by sautéing adding the onion and a small amount of water or oil to a saucepan over a medium heat. Cook the onion until translucent (about 7-10 minutes).
- Add the chopped ginger and cook for about a minute longer, then add every else except for the fresh coriander.
- Bring to a boil, then reduce the heat to low and simmer until the lentils are soft - about 20 minutes.
- Remove the bay leaf.
- Blend approximately half the soup to a puree, using a stick blender or by (carefully) removing half the mixture to a food processor.
- Return the soup to a low heat and stir in the chopped coriander, then taste and season with salt and pepper to taste.
- Serve with a little extra fresh coriander on top, and maybe a sprinkle of dried chilli flakes for heat.