7-8 large organic carrots
1/2 an onion
1 cup coconut milk
3-4 cloves of garlic ( I love garlic)
1 cube inch of ginger (grated)
1-2 tbsp tumeric
1 tbsp organic olive oil
pinch of sea salt to taste
In a large pot throw the chopped up carrots, garlic, onions, ginger in just enough water to simmer on medium heat, 15mins, this should be good to cook the ingredients just enough to easily blend them at the end. Adding the coconut milk and spices turn the heat down to low and simmer another 5 mins, then use an immersion blender or pour everything into a blender to mix to a creamy consistency. This recipe make apx 4 large bowls... delicious!
The Benefits of this meal are many
The mixture of the turmeric, or curcumin, the yellow pigment found in the tumeric, a know anti inflammatory spice that has been used in Ayrvedic healing for thousands of years is most absorbable mixed with a fat that has been slightly warmed up. The mixture of the coconut milk and olive oil with the tumeric help the fat soluble curcumin make it past your stomach into your intestines where the magic of food chemistry happens and it is absorbed to help at a cellular level calm inflammation.
Quercetin another powerful anti inflammatory is found in onions
Garlic also contains plant chemicals that act as anti inflammatories in the body
Vegetables like carrots are rich in flavonoids and carotenoids with both antioxidant and anti-inflammatory activity.
One of the best ways to top this dish is with lots of freshly ground black pepper that works synergistically with the fats and turmeric mixture to better support transport of the anti inflammatory compounds into the cells.