I’m a huge believer in natural remedies. This winter, I’ve made the same cup of tea every night before bed: roasted dandelion root with turmeric, ginger, cayenne, honey and lemon. And I have yet to get even remotely sick. Sure, it could be a coincidence but those ingredients are known to be powerful in fighting illness (see here). So when my toddler came home with a runny nose the other night, I needed a way to turn my powerful cold-busting tea into a kid-friendly meal.
This carrot soup is probably even more beneficial than the tea, with the added boost of Vitamin A. To add more freshness and a little crunch, I tossed together a radish slaw which is the perfect complement to this creamy soup.
- 1 lb. carrots (about 6-7), peeled and halved down the center
- 2 tablespoons olive oil
- 2 teaspoons turmeric
- 1 tablespoon fresh ginger
- 1 clove garlic, minced
- ½ teaspoon cayenne pepper
- 2 tablespoons Greek plain yogurt
- 2 cups chicken or vegetable broth
- 1 cup milk
- 3 radishes, halved and sliced thinly
- 2 tablespoons chopped parsley or cilantro
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- Salt and pepper to taste
- Preheat oven to 425 degrees. Spread halved carrots on a baking sheet and sprinkle with olive oil, salt and pepper. Cook until tender and slightly golden brown, about 20 minutes.
- In a large blender, combine spices and vegetable broth. Once carrots are fork tender, add to blender and combine until pureed (if you prefer your soup chunky, process less).
- Heat a sauce pot to medium-low heat. Add pureed carrot mixture, milk and yogurt and stir until combined. Heat until hot , but not boiling. Place in bowls.
- In a small bowl, combine radishes, vinegar, honey, cilantro and salt and pepper. Stir until combined and place in the center of each bowl. Serve immediately.