Inflammation is a slow moving but disease harboring process that over time can cause numerous health problems. Getting it under control now has never been more important. Learn about the specific foods to fight inflammation in the body and how to prepare them to use food as medicine.
One of my favorite ways to eat vegetables is mixed all together, and essentially that’s how this salad was born. I adore this salad because it has a mix of all of my favorite vegetables that are also super packed with anti-inflammatory and detoxing properties making it incredibly nourishing to the body.
When I first decided to make this I wanted flavors reminiscent of tomato soup. I know you may be thinking, what?? Carrots don’t exactly seem like they would work well for that type of experiment, but trust me they do.
Growing up I was not fond of chicken noodle soup, despised “cream of” anything and generally the only canned item of any kind that I liked were asparagus and I’m pretty sure that’s because they were super salty (I love that). However, tomato soup was different. My step-dad would make it for me any time I was sick and it was always what he made when he wasn’t feeling well. Good ol’ Campbells with an extra gulg of milk for good creamy measure. This soup is NOT that soup, by any means. It does not taste like Campbell’s tomato soup but it gives me the same comfort and sweetness that I loved so much from that sickly ritual.
Roasting the carrots is the one step vital giving the soup it’s unique flavor. When roasting carrots, or any other vegetable they begin to caramelize as their natural sugars are drawn out of them during the baking process. For carrots in particular this lends to a rich sweetness with a nutty flavor. I am guilty of eating the roasted carrots straight from the oven. They’re so warm and smell like cake and beg to be eaten, so I indulge
While making this I also wanted the silky consistency and the luxurious silky feeling of adding cream to tomato soup which is where the horseradish cream came in to play. It is for certain heartwarming from the spice of the horseradish but it’s not over powering. I had no idea that I’d actually get a heart shape when I ladled the cream into the soup, love a good bonus!
After smelling this cook for so long I couldn’t wait do dig in. Since the carrots are semi-starchy in texture the soup is relatively thick compared to a broth based soup, making even a small amount filling which I love. I garnish with extra fennel fronds to add some color and extra depth of fennel flavor. The fennel plant is so versatile since you can use the main bulb, the stalks and the fronds. It may be my new favorite vegetable to add for seasoning.
What I’ve found I love most about this soup, is the combination of the sweet carrots with the warming oregano spice and the subtlety of the fresh fennel. It is perfect to cozy up to on any day, but I’ve especially enjoyed it during these rainier months. I hope you get a chance to cuddle a bowl yourself!
ROASTED CARROT SOUP & HORSERADISH CREAM
8- 10 large whole carrots peeled
1 tablespoon coconut oil
½ tablespoon olive oil
1 small onion
1 small fennel bulb
3 cloves garlic smashed
1 inch piece fresh turmeric peeled (alternatively 1 tablespoon dried)
½ tablespoon dried oregano (if you don’t love oregano use only 1 teaspoon)
4 cups bone broth
1 cup water
1 ½ cups coconut milk
2 tablespoons apple cider vinegar
½ tsp horseradish powder or 1/2 tablespoon fresh horseradish
1 tsp salt
1.Preheat oven to 375 degrees. Cut carrots in half and then in 3 inch long pieces, coat with ½ tablespoon olive oil, lay on baking sheet and put in oven. Flip at 20 minutes and allow to cook another 20 minutes, until tender.
2. Chop onion and fennel bulb finely. Heat ½ tbsp coconut oil in sauce pot on medium heat on the stove. Add the chopped onion and fennel to sauce pot and allow them to cook for 10 minutes.
3. Smash fresh garlic using the side of your knife and blunt pressure from your hand. Add the garlic to the pot and cook on low until the carrots are done.
4. Once the carrots come out of the oven add them and the 1 inch piece fresh turmeric to the pot bringing the heat up to medium. Then add dried oregano and stir to coat the vegetables. Now you can add in the broth, a ½ cup coconut milk, water, apple cider vinegar and ½ teaspoon salt. Stir to combine and allow to simmer on low for 20 more minutes.
5. While it simmers prepare the coconut cream by scooping out the fat from the coconut milk and combine the rest of the salt and horseradish, stir and taste (make sure it is to your salt and spice liking!)
6. Once the soup simmer time is up, transfer everything in the pot to a high speed blender. Blend until smooth. Then serve with a dollop or swirl of the coconut cream!
One of my favorite staples while being on the Autoimmune Protocol, especially given the fall season, are roasted vegetables. I swear, put just about any veggies on a pan in the oven with some good quality oil, and you’re golden…or they are for that matter ;). Roasting them brings out their sweetness and gives them a rich melt-in-your-mouth texture. Both carrots and beets made a large appearance during my first month AIP since I had removed starchy vegetables, and all sugars, including fruit. I knew that my body initially needed to remove some further inflammatory foods, but it wasn’t until I started the protocol that I realized how easy this transition of eating could be. Thankfully, it’s simple and delicious, like these carrots!