As we welcome in fall, I find my body takes some time to adjust to cooler temperatures. Naturally, we seek comfort and warmth through food and you may find yourself adjusting your diet to more warming foods.
I made this Carrot & Garlic Soup with Turmeric three times last week!! Since I enjoyed it so much I wanted to share it with you.
Super easy, this soup gets most of its flavour from garlic. A couple of weeks ago we were at the Niagara Garlic Festival and picked up some delicious Ontario grown garlic which is finding its way into ALL my meals.
For this recipe I used “Music” variety. It’s mild and sweet making it easy to consume a couple of cloves at a time!
Carrot & Garlic Soup with Turmeric
4-5 large organic carrots, peeled, washed and cut into small pieces
4 cups water
1/2 tsp. salt
3 organic garlic cloves, peeled and coarsely chopped
1 tbsp. olive oil
1/2 tsp. turmeric powder or 2 tsp. Arvinda’s Curry Powder
1 tsp. parsley, chopped or parsley flakes
salt to taste
Method: Boil carrots with water and 1/2 tsp. salt. Cook until carrots are tender. Using a hand blender, purée until smooth.
In a pot, gently heat olive oil and fry chopped garlic until it is fragrant. Add turmeric or Arvinda’s Curry Powder. Stir for a minute on medium heat. Mix in pureed carrots. Add salt to taste. Simmer for 10-15 minutes. Mix in parsley. Serve in soup bowls.
Last week I celebrated the autumn equinox–the first day of fall–at Kula Yoga in an empowering and soulful Solstice Drumming Circle with Debbie Ingham.
Although I’m longing for the summer heat again, I thought rather than resisting the cooler temperatures, it’s best to welcome it in just the same as I’ve learned to embrace unwanted circumstances and challenges that flow through life.
A night of drumming was the perfect remedy to ease me into fall!
A teaspoon of: Neil Young. Listening to: Harvest Moon.