Turmeric! My husband gave me a large bag of turmeric the other day, a bit random on his part, but appreciated on mine. I’ve been meaning to add more turmeric to my diet, both because I like the flavour, and for it’s healthy properties. Honestly, I don’t know if they are all true, but the medicinal and health benefits of curcumin are widespread: https://www.healthline.com/nutrition/top-10-evidence-based-health-benefits-of-turmeric#section1
Handmade wave bowl, a prototype for my new tableware collection with Big Arrow!
I found a recipe online at Lauren Caris Cooks (http://laurencariscooks.com/warming-carrot-ginger-turmeric-soup/) and then made my own. Lauren’s recipe uses coconut milk only as a topping, and also has fresh turmeric. Mine uses a whole can of coconut milk, so it’s really creamy, and since I had no fresh turmeric, I used powdered, ground turmeric instead. So, I highly recommend you check out and try both versions, this is a warm, rich and delicious soup, perfect for the cold days ahead!
3 Carrots (peeled and diced)
1 White Onion (peeled and diced)
3 cloves garlic minced
1 inch Piece of Fresh Ginger finely grated
2 tablespoons ground Turmeric
4 cups (950ml) Vegetable Stock
1 Lemon (juice only)
1 Can Coconut Milk
Black Sesame Seeds (for topping)
Heat a small amount of olive oil in the bottom of a large stock pot and sauté the onion for 3 minutes until translucent, then add the minced garlic, turmeric and ginger and sauté for another 1 minute.
Add the coconut milk and simmer another 5 minutes until the carrot is soft and cooked.
Black Eva plate and handmade wave bowl sample (from my new collection!)
Eva plates available at: www.etsy.com/shop/MaiaMingDesigns?ref=pr_shop_more§ion_id=17381716
New Wave plates and bowls from the Big Arrow-Maia Ming collection. Available for larger orders from China.