Carrot Cream with Black Cumin and Turmenic

Carrot Cream with Turmeric

We are losing the healthy habit of having soup or cream as a starter at meals. This Carrot Cream with Turmeric has some anti-oxidant spices. free radicals that prevent the aging of the skin, besides being a powerful anti-carcinogen.

A tip for all nutrients to be absorbed better: at the time of serving, add a splash of olive oil, provitamin A (beta carotene) is a fat-soluble vitamin that with a little fat (olive oil) is better absorbed.

Carrot Cream with Turmeric

Servings: 4      Difficulty: Easy    Time: 25 Min.

Ingredients

  • 1 RED ONION
  • ½ LEEK
  • 1 CLOVE OF GARLIC
  • 3 CARROTS
  • ½ SWEET POTATO
  • 1 FRESH TURMERIC ROOT
  • 1 TEASPOON OF GROUND TURMERIC
  • BLACK PEPPER
  • BLACK CUMIN
  • OLIVE OIL
  • A PINCH OF SALT

Instructions

  1. In a pan, sauté the onion, the leek, and the garlic. Add a pinch of salt and the black cumin, we leave to sauté for five minutes along with the grated turmeric, the turmeric powder, and the black pepper.
  2. Cut the onion into large pieces along with the sweet potato and carrot. We sauté all the vegetables a few more minutes and add the water until all is covered.
  3. The preparation should boil slightly (with the casserole covered) until the vegetables are cooked.
  4. Once they are soft, blend everything until soft and creamy.

KITCHEN TIPS: sauté the red onion, leek, and garlic first in the pan, until they are slightly brown so that the cream is not too sweet: keep in mind that it has sweet potatoes and carrots, which are two root vegetables that are sweet. With black pepper, in addition to putting a spicy touch, you will get curcumin from turmeric (a potent anti-inflammatory) to absorb better.

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