ANTI-INFLAMMATORY CARROT SOUP

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Ingredients

• 5 cups of carrots

• 1 large apple or 2 small

• 1 medium onion

• 2 tsp of fresh grated turmeric

• 2 tbsp. of fresh grated ginger

• 1 litre of vegetable stock

• Salt & pepper to taste

• Cooking oil

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1. Chop carrots, apple & onion

2. Add cooking oil, carrots, apple, onion, turmeric and ginger to a large pot and sauté at medium heat until tender (approx. 30 min)

3. Add vegetable stock and salt & pepper

4. Reduce to simmer and let cook for 45 minutes covered

5. Puree soup in a blender or with a hand mixer until smooth or desired consistency

6. Enjoy or let cool and store away for later.

Note: Stores in fridge for up to 1 week or in freezer for up to 3 months.