There are a myriad of different things in our modern world that act against our health; and that’s before we even begin to look at what we eat.
For optimal wellness, the least that we need to do is ensure that every mouthful of food we eat nourishes and supports our continued health and well-being.
Today I am sharing a deliciously easy recipe – that not only leaves you with a well satiated feeling, but is also jam-packed full of high quality nutritional goodness. As always, I recommend that you use organic produce to give yourself (and the planet) an extra infusion of goodness.
Here are some of the health benefits of the ingredients in this tasty soup…
Carrots are especially high in anti-oxidants and vitamin A (vitamin A is great for healthy vision, skin and immune support). Read about the Health Benefits of Carrots HERE.
Ginger is one of the most common beneficial spices out there, with a powerhouse of immune supporting properties, lending itself so graciously to any sort of conscious health-promoting cuisine. Read about the Health Benefits of Ginger HERE.
Lentils give a healthy dose of plant-based protein. Lentils are a popular member of the legume family, well known for helping to reduce cholesterol and lower blood sugar levels. Not only do they have impressive levels of folate, iron, phosphorous, copper, manganese, they also help out with a slow release of energy via their complex carbohydrate structure.
Coconut provides a flavoursome creaminess, whilst imparting a foray of support for your body in the process. We need healthy fats for optimal brain and nerve function; for growth, development and healthy skin; for transporting fat-soluble vitamins (A, D, E & K) throughout the body; for energy and essential fatty acids. Coconut is a plant-based fat that provides healthy short chain and medium chain fatty acids, shown to support health. Not only that, coconuts also contain considerable amounts of lauric acid, which is the main fatty acid found in human mother’s milk.
- 500g carrots (about 1lb or 5 medium sized carrots)
- 75g red lentils (2½ oz or 5 tablespoons)
- 1 heaped teaspoon ginger (freshly grated)
- 500ml water
- 1 teaspoon sea salt
- 125ml passata - crushed & strained tomatoes in a jar (½ cup)
- 150ml coconut cream (2/3 cup)
- 1 heaped teaspoon ground paprika or ground coriander seed
- Handful of parsley or coriander
- Put the water in your soup pan and turn on the heat.
- Toss in the lentils.
- Chop carrots into small pieces and add to the pan.
- Grate your fresh ginger into the pan.
- Add the sea salt, passata, paprika.
- Once it has come to the boil, turn down the heat and allow to simmer for about 20 minutes.
- Add the coconut cream a minute or two before the cooking time is complete.
- After 20 minutes the lentils and carrots should be cooked through. Blend until creamy smooth. This works best with a hand (immersion) blender, where you can do it right there in the pan.
- Once blended, roughly chop your fresh herbs and mix into the soup and serve.
An inviting fragrance of cardamom, warming hint of ginger, earthy mushrooms, tomato, coconut and fresh herbs weave together to create a delightfully pleasing soup. I use the seeds from the cardamom pods, which imbue a richer, more aromatic flavour than it’s pre-ground version. Cardamom and ginger (like many quality herbs and spices) unleash a myriad of health benefits.
The wonderful thing about this celeriac soup is that it is so simple and nutritious. I use dried kaffir lime leaves and lemon grass (available in good health food and herb shops) to bring a gentle infusion of Asian flavours into the blend. I also use celery stalks and leaves as well as coconut milk for an all round filling, delightful healthy soup.
Coconut Research Center: www.coconutresearchcenter.org
The Worlds Healthiest Foods: www.whfoods.com