What do you do with Tumeric? Carrot/ginger/tumeric soup!

So, we were having one of those conversations. He was looking at our spice rack twirling bottles around looking for the garlic I think, and he came across the bright orangey-yellow bottle. “TUMERIC?” he asked. “What do you use this for?” I bought the turmeric, a yellow spice used in Indian cuisines – to make a curry dish.  (Did you know you that curry is just a blanket name for a mixture of spices? You can make your own, adjusting it to your taste. Read this.)

Tumeric is a root that grows in southeast Asia. It looks kind of like ginger (and is actually in the ginger family) but it has brightly colored flesh. I have not seen it in our local Wegmans in root form, but it is easily available in a jar in the spice section — dried and ground into a powder.

Well, the bottle just sat there, barely used — until one day, I had the best breakfast one morning at our local vegan restaurant Strong Hearts. Their “scrambled eggs” are actually tofu scrambled with turmeric, onion, and peppers. Really delicious. For a week, I ate scrambled tofu 3 or 4 times!

And here it is, that time of our lives where rebooting, rethinking, reworking is what it’s all about. And, since chronic inflammation in the body is the root cause of so many of our aches and pains, I’ve been following the advice of Dr. Weil and adding more anti-inflammatory spices to our diet. We’re all going to grow old, might as well feel as good as you can as long as you are able, right?

Anywho, when my DH asked what I used it for, I told him about the fake eggs and the curry and also how good it is for fighting inflammation.  He reminded me to pick up more fresh ginger (as we like to drink carrot/ginger juice.)  That got me thinking that I should make something with carrot, turmeric and ginger in it. A quick search on the internet of those three ingredients brought me to this incredibly simple, really tasty recipe.

From thought to eating it took me about 45 minutes to reach a state of pure satisfaction! Since this was the first time I made it and I had all the ingredients — I decided to keep on the straight and narrow — AND FOLLOW THE RECIPE EXACTLY. (Gasp!)  Here it is — you must try it!

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