Carrot, Pumpkin & Ginger Healing Soup
If you love the spicy and fresh flavours of turmeric and ginger, you will thoroughly enjoy this nourishing and beauty-boosting soup. The delicate and warming flavours along with the nutritional benefits of its superstar ingredients will win over your tastebuds and your gut at once!
Naturally rich in antioxidants, both turmeric and ginger are well known for their anti-inflammatory and circulation-enhancing benefits. Turmeric can also support a clear and calm complexion by blocking histamine release which can cause skin redness and inflammation. Both pumpkins and carrots are rich in beta-carotene, the precursor to vitamin A, which helps to improve skin texture and boost collagen production.
Blended meals are also gentle on a compromised digestive system, as the food is already broken down to a liquid state, making it easier for your body to process and digest – perfect when repairing the gut.
800g carrots, peeled and cut into 1cm pieces
1kg pumpkin, peeled and cut into 1cm pieces
2 tablespoons olive oil
1 tablespoon turmeric powder or grated root
1 tablespoon grated ginger
1 teaspoon ground cumin
1 litre reduced sodium vegetable stock
- Preheat oven to 210c. Place cut pumpkin and carrot on a lined tray and drizzle the olive oil. Toss to coat. Place in the oven for 30-35 minutes.
- Heat the remaining oil in a pot over medium heat. Add the spices, cook stirring for a couple of minutes or until aromatic.
- Add the roasted carrot and pumpkin to the pot along with the stock and the water. Increase heat to medium, cover and bring to the boil. Reduce heat to low and cook covered for 15 minutes.
- After 15 minutes, uncover and leave to cool slightly for another 15 minutes.
- Transfer half of the mixture to a jug and blitz with a stick mixer, repeat with the remaining pumpkin mixture.
- Divide between bowls and sprinkle with coriander leaves, a sprinkle of chopped cashews or pepitas and a dash of lime juice.
- Enjoy this warming soup with all its wonderful beauty benefits!
Tip: This recipe makes a large amount of soup, so if you don't eat it all at once it can be kept in the fridge for 3 days or frozen in batches.
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