Turmeric is a wonderful natural anti-inflammatory ingredient that can easily be added to a variety of recipes. Recently, we shared one of our favorites, “Golden Milk”. This soup, served with the easy-to-make parmesan crackers, is a another great way to incorporate the golden spice into your everyday diet.
Creamy Carrot and Turmeric Soup
3 medium onions, sliced
8-10 carrots, cut in 1 inch pieces
1 butternut squash, peeled and cut in 1 inch pieces
broth-vegetable or chicken broth–about 8 cups
1 tablespoon turmeric
1/2 teaspoon white pepper
1 tablespoon coconut or grapeseed oil
Sautee the onions in the oil until soft. Add the other vegetables, spices and broth. Bring to a boil, then lower the temperature and simmer until all veggies are soft. Puree most of the veggies to make a cream-style soup.
Top with crumbled Parmesan crackers–recipe below
Parmesan Crackers
- 1 1/4 cups freshly grated Parmigiano-Reggiano cheese, (2 1/4 ounces)
- Preheat oven to 350°F. Line a baking sheet with parchment paper or use a nonstick baking sheet. (Do not use cooking spray.)
- Mound level tablespoonfuls of cheese about 2 inches apart on the baking sheet. Bake until the cheese is melted, soft and a very light golden color, about 6 minutes. Remove from the oven and allow to cool completely for about 20 minutes. Lift the crackers off the baking sheet using a thin spatula.
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