Beet Pesto
Vibrantly pink, nutty, tart, and tasty, this Beet Pesto is absolutely delectable.
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Tag: Antioxidant Food
Carrot turmeric ginger soup
I love this soup so much for it’s taste and nutrients! For me, soups and stews are the most perfect rainy day, winter foods. They are comforting, easy to make, and give you the perfect warmth on a cold day. 
This particular soup is a favorite of mine because it has hints of spice from the ginger and black pepper, hints of sweetness from the carrots and plenty of nutrition from all three main ingredients! Very rarely have I had fresh turmeric root, usually I use the turmeric powder in all of my foods so this was a fun way to use fresh root and get a stronger flavor in. The depth it adds with the combination of carrot and ginger is just amazing!
Check out these amazing health benefits you get from eating the Carrot Turmeric Ginger soup! I love when I can eat a food that is delicious and nutritious for you!
Health Benefits of Ginger
The benefits of ginger are amazing! Many people know that ginger is a great aid in digestion and helps nausea, but did you know:
- Drinking ginger water can aid in weight loss
- Has powerful anti-diabetic properties
- Can help lower cholesterol levels
- Helps improve brain function
- Helps fight against infections
Turmeric Health Benefits
- Curcumin is the main active ingredient in turmeric that triggers the anti-inflammatory and anti-oxidative effects. Curcumin is not easily absorbed in the body and requires black pepper or cocoa powder to help the body absorb the curcumin to utilize the full effects of turmeric
- Curcumin is linked to improved brain function and lower risk of brain disease
- Curcumin also helps lower heart disease
How can I leave behind my Carrots?
- They’re good for your eyes (I think everyone knows this one!)
- High in antioxidants that help lower risk against cancer
- The potassium in carrots can help keep your blood pressure in check in turn helping your heart stay healthy
- High in fiber which aids in digestion
- High in Vit. C which helps boost your immune system
Ok, I know I’ve been going on and on about how healthy this soup is, but really, it is! And so flavorful with the combination of carrots, ginger, turmeric, and even some onions in there. The hint of cinnamon adds the ultimate warmth this soup can provide on a cold and bitter winter day!
So what are you waiting for?! Try it out and tell me what you think!
From my kitchen to yours, I hope you enjoy this delicious Carrot Turmeric Ginger Soup!
Carrot Turmeric Ginger Soup
February 16, 2021
Category
Soups
Persons
4
Serving Size
1 Bowl
Prep Time
5 minutes
Cook Time
45 minutes
Total Time
50 minutes
Ingredients
- 1 Tbsp Olive Oil
- 1 yellow onion, chopped
- 2 Tbsp fresh turmeric, grated
- 1 Tbsp fresh ginger, grated
- 2 lbs carrots, peeled and roughly chopped
- 3-4 cloves garlic, minced
- 1/2 tsp brown sugar
- 1/4 tsp ground cinnamon
- 3/4 tsp salt
- 1/2 tsp black pepper
- 4 c veggie broth
- 1/2 tsp cayenne pepper
- Coconut cream to garnish
Instructions
- Heat oil on medium high heat in a dutch oven or a heavy bottomed pot.
- Add onions and c ook 5-7 minutes until they are translucent.
- Add in the garlic, turmeric, and ginger and continue to cook for another 2 minutes.
- Add in cinnamon, brown sugar, salt, and black pepper. Mix well to incorporate all of the spices.
- Add in the carrots and veggie broth. Bring to a boil, lower the heat, cover, and simmer for 30-35 minutes.
- Transfer to a blender and blend until completely smooth.
- Transfer back to dutch oven. Add in a little more broth to thin out if needed.
- Serve hot!
© 2023 Copyright A Li\'l Bit of Spice
Here are the tools that I used to make this recipe:
Roasted Red Pepper Hummus
Hummus is one of my all time favorite snacks and the fact that it is so healthy doesn’t hurt. Rich in protein, fiber, folate, iron and packed with antioxidants, I really can’t feel guilty if I finish off a container of hummus on my own. Yep, I do that.
I’ve been playing around with this roasted red pepper hummus recipe for a while now. I love how pretty and red the color of it is, the smoky and spicy flavor combined with the creamy texture is just perfect!
How do I eat hummus?
- add it to a MEZZE platter
- use it as a SPREAD on a sandwich
- use it to make DEVILED EGGS
- use it as a base for PIZZA
- use it as a creamy PASTA SAUCE
I have a secret ingredient in this roasted red pepper hummus that you’re never going to believe.
TOASTED CASHEWS
I know! It sounds crazy but the cashews work so well! They give it a depth of flavor, texture and added protein that is just so delicious!.
The best part, this recipe literally takes 5 minutes to make in the food processor and there is no effort to put in.
Try it out. You won’t be able to stop eating it like me.
If you like this one, here are some other recipes that are simple and delicious:
Roasted Chili Almonds
Spicy Garlic Hummus
Spinach Watermelon Salad with a Basil Vinaigrette
Best Ever Baba Ghanouj
Roasted Masala Chickpeas
From my kitchen to yours, I hope you enjoy this hummus!
Roasted Red Pepper Hummus
August 7, 2020
Category
Appetizers
Prep Time
5 minutes
Total Time
5 minutes
Ingredients
- 1 c roasted red peppers
- 1 14oz can chickpeas, drained
- 4 cloves garlic
- 1/4 c toasted cashews
- 1 Tbsp lemon juice
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp smoked paprika
Instructions
- Add all of the ingredients in a food processor and blend until you get a thick, creamy consistency.
- Transfer to bowl and enjoy with your favorite veggies and pita.
© 2023 Copyright A Li\'l Bit of Spice
Bhinda Bataka nu Shaak / Okra Potato Sabzi
Growing up, my mom would make traditional Gujarati food for dinner most days. My brother and I loved eating a Gujarati thaali (not all the time) and one of my favorites was Bhinda Bataka nu Shaak. The crunchy exterior of the potato that’s just soft enough to melt on the inside and the crispy okra to finish off the dish is just the perfect reminder of home to me.
Yum
When I made this dish, I was so excited to share my love for it with kids. I’ll be honest though, they didn’t take to the okra which broke my heart. Sort of. They ate the potatoes though. But I’m going to keep trying to share my love of okra and hope one day they do like it as much as I do.
But okra is so slimy!
Trust me, I know! So my hack…. use frozen or pre-cut okra. And fresh squeezed lemon juice. Wait, what? Yep, lemon juice helps break down the slime without turning your veggies into mush.
Want to know something even more cool? The “slime” (known as mucilage) actually contains soluble fiber. Here are a few more benefits of eating okra:
- High in antioxidants such as beta-carotene, xanthin, and lutein
- Good source of Folate
- Good source of Vit. C, Vit. A, and Vit. K
- Good source of Non-Dairy Calcium, Iron, Manganese, and Magnesium
So try this delicious sabzi for your next Gujarati thaali. It’s delicious and healthy and so easy to make. Try it out!
From my kitchen to yours, I hope this dish brings you the joy it brings me.
Bhinda Bataka nu Shaak / Okra Potato Sabzi
July 6, 2020
Persons
4
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Ingredients
- 1 ½ c fresh or frozen okra
- 2 large potatoes, peeled, cubed
- 1 ½ tomatoes, finely chopped
- 4 cloves garlic, minced
- 1 Tbsp lemon juice
- 2 Tbsp oil
- 1 tsp rai/mustard seeds
- 2 tsp cumin seeds
- 1 tsp hing/asafoetida
- 1 tsp turmeric powder
- 3 tsp cayenne pepper
- 1 ½ tsp coriander powder
- 1 ½ tsp salt
- 1/3 c water
- 1 serrano pepper, sliced (optional)
- 1 Tbsp cilantro to garnish (optional)
Instructions
- In a medium skillet, heat oil over medium flame. Add mustard seeds, cumin seeds and hing.
- When the seeds start to splutter, add in the turmeric and cayenne pepper and let it cook to bloom for about 30 seconds.
- Add in garlic and tomatoes. Cook until water from the tomatoes has evaporated.
- Add potatoes, coriander powder and salt. Mix well.
- Add in the water and mix. Cover and cook for 10 minutes, or until the potatoes are tender and most of the water has evaporated.
- Add in the okra and mix well. Cover and cook for another 7-8 minutes.
- Uncover and add in the lemon juice.
- Turn heat up to med-high and cook for an additional 5 minutes, stirring occasionally to make sure the veggies don't stick to the bottom of the pan. You want them to be just crispy on the outside.
- Turn off heat, and garnish with serrano peppers and/or cilantro.
- Serve hot with Roti or Rice or as part of a Gujarati thaali!
Notes
If you're using frozen okra, make sure you thaw them out, and pat them dry with a paper towel as you would with fresh okra.
© 2023 Copyright A Li\'l Bit of Spice