Anti~Aging Carrot Curry and Ginger Soup

I'm in the kitchen again to share another one of my recipes with you.

Last week I showed you my recipe for a healthy salad using leftovers from

the fridge.  This week I am back with an anti-aging recipe packed with

anti~oxidants and anti~inflammatory ingredients.  The kind of ingredients

that will keep us healthier and younger longer.

I love to make soups.  It's great to make a big pot of soup and have some

that day and refrigerate or freeze the rest for later.  I like soup all year round,

even when it's hot outside ~ especially when it's a soup with curry and spices

like this one.  After all, it's pretty hot in India and Thailand most of the year

and they have been eating like this for centuries.

For this recipe I used:

Four Carrots ~ peeled and sliced

1/2 Onion ~ diced

1 Clove Garlic diced

1 Inch Piece Ginger ~ peeled and grated

1 Large Box Chicken Broth (could substitute vegetable broth)

1 Can Reduced Fat Coconut Milk

Garam Masala

Curry Powder

Kosher Salt to taste

Lime Juice

Cilantro ~ garnish

Carrots are loaded with Vitamin A and fiber too as we all know.

Ginger is a powerhouse too (as are most spices).  It aids digestion and is

also an anti~inflammatory root.  It can improve cardiac health because it

decreases sticky platelets which contribute to excessive clotting.  It boosts

immunity and helps to remove toxins and viruses from our bodies. It

increases circulation and keeps our skin looking healthy by aiding the

digestive tract.  

Garlic also helps to prevent heart disease by lowering high blood pressure

and high cholesterol.  

Garam Masala is a spice often used in Indian cooking.  It is a mixture of

spices including cumin, black pepper, cinnamon, cloves, coriander and 

cardamon.  These also have potent anti~inflammatory properties.  As

scientists learn more about our bodies, they are learning that inflammation

is at the root of many diseases and finding ways to control inflammation

help to keep us well and to slow down the aging process.  What I love about

it is that it gives a dish a real depth of flavor, a layering of spices that

amuse the palate.

Curry is another spice that has been gaining a lot of press lately.  Our

country's dilemma of Alzheimer's has researchers scrambling to find a

way to control it.  One thing they have noticed is the lower rates of

Alzheimer's in India where curries are widely consumed.  I love the

flavor, so if I can eat a tasty curry and help my brain at the same time

I think it's a win win.

Here's what you do:

Add a little olive oil to a soup pot ~ just coat the bottom of the pan.

Get it hot and then add the onions and carrots.  Saute slowly for 10 to 15

minutes.  Add the garlic (careful not to burn), some Kosher salt, and 

1/2  tsp or more of the Curry Powder and Garam Masala.  Adjust this

amount depending on your taste.  Let the spices just warm up, stirring often.

Add the broth.  Bring to a boil and then let simmer for 30 minutes.

No lid.  Take off the stove and pour into blender in small batches since

the mixture is still hot.  When all mixture has been blended, return to

pot and add the can of coconut milk.  Heat through.

Taste to see if you need any more salt.  I try to keep the salt to a minimum.

Pour in a bowl.  I added a squirt of lime juice to my bowl and some

chopped cilantro which I think adds yet another layer of flavor and 

once again is packed with great anti~aging properties.

I served mine with a glass of infused water ~ lemon and cucumber,

so refreshing!  

That's it for this Wednesday.  I am planning on making Wednesdays

my recipe day at Ash Tree Cottage.  I love to cook but I also like to

look for ways to add lots of nutrition and anti~aging ingredients into

our menu.  Until next time ….

Big Texas Hugs,

Susan and Bentley