This recipe is a celebration of nature’s bounty, combining the sweet, earthy flavours of carrots and butternut squash with the anti-inflammatory power of turmeric and ginger. Carrots are packed with beta-carotene, which converts to vitamin A for eye health and immune support, while butternut squash offers a rich dose of antioxidants and vitamin C to bolster your immune system and promote radiant skin. The addition of fresh dill not only enhances the flavor but also adds its own impressive health benefits.
Dill has been shown to support heart health, help regulate blood sugar levels, contains many anti-inflammatory antioxidants, able to reduce flatulence and bloating in the digestive tract. It is also high in dietary fibre content that improves bowel motility. Dill making it a perfect complement to the nutrient-rich carrots and squash. This soup is not just a treat for your taste buds but a gentle hug for your gut, providing a soothing, creamy texture that’s easy on the digestive system. Enjoy this nourishing bowl of soup as a comforting, health-boosting meal that warms you from the inside out.
There’s nothing more comforting than a bowl of warm, soothing soup. Let me share this recipe for Carrot and Butternut Squash Soup—a perfect dish to embrace the upcoming season.
Anti-Inflammatory Carrot and Butternut Squash Soup with Turmeric, Ginger and Dill.
Ingredients:
Serve 2-4 people
- 2 tbsp of coconut oil or virgin olive oil
- 1 shallot
- 2 medium garlics, minced
- 1 thumb ( 1 inch ) fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp turmeric
- 1/4 tsp ground cayenne pepper (