I have one of those faces that, when resting, prompts people to emphatically ask “What’s wrong?” So, sometimes I walk around smiling to prevent that.
Anyway. This has been an awkward introduction to a new soup recipe! What I’m trying to say is that sometimes when I am wandering around grinning stupidly, I am actually making up soups in my head. I thought about this one for a few days before I made it. I have read a lot of stuff about ‘super’ and anti-inflammatory foods and such, and I was trying to keep cancer-fighting and preventing ingredients in mind. Good things like garlic, ginger, onion and turmeric.
Now, I hesitate to quote stuff from the internet, so I looked to Dr. Andrew Weil’s website to make sure my hunches were true. He has written many books, after all, and he’s not some yahoo, like yours truly, that just tells you things are healthy without any evidence to back it up.
So, here’s a quote from oncologist Donald I. Abrams found in the “Cancer” section of the website: “I […] recommend seasoning food with ginger, garlic, onions, turmeric, [and] drinking green tea, all of which have anti-inflammatory effects.” The gospel truth right there for you.
This soup, a yummy and vitamin-packed vehicle for aforementioned cancer fighters, also makes good use of carrots, a yam, coconut milk and a sneaky can of white beans. Brightly coloured orange (and green) veggies pack a nutritional punch (ugh, what a cliché, sorry) and the beans add some bulk and much-needed fibre. And the coconut milk? Well, y’all know I add that shit to everything!
All that was a long-winded way of saying that I tried to cram a lot of anti-inflammatory veggies, fibre, and healthy fat into one good-tasting soup that would be easy to eat. Mission accomplished.
But don’t take my word for it! Here is mi padre:
A big pot of this soup has made dark days spent rattling around an existential wilderness remarkably bearable. This cancer has stolen my appetite. We all have our own special relationships with food. For me the most perfect comfort foods are soups and stews.
This week’s soup recipe is pure liquid sunshine, flavourfully loaded, and just textured enough to reveal in a subtly honest manner the nature of its health giving materials. Very yummy!
1 tbsp olive oil
1 large white onion, diced
5 carrots, diced
1 largish yam, peeled and cubed
A 2″ piece of ginger, grated (I sort of wish I had added more)
2 very large (or 4 normal) cloves garlic, minced
1 tbsp turmeric
1 tbsp Herbamare (or regular salt)
8 cups water
1 19 oz. can white beans, drained and rinsed
1 can full-fat coconut milk
Heat oil in a large pot over medium to medium-low heat. Add onions and cook until slightly softened.
Add carrots, yam, ginger, turmeric and garlic. Cook until veggies have softened a bit, around fifteen minutes.
Add water, salt and beans. Cover and bring to a boil.
Lower heat and simmer until all the vegetables are completely soft.
Take pot off the heat and blend soup with a hand blender until completely smooth. Warning: I stained my dad’s partner’s white blender doing this. Sorry, Tracy. Turmeric is crazy yellow!
Taste for salt. I added quite a lot more, but didn’t measure.
Stir in coconut milk.
Bask in the deliciousness.
Makes a large pot of soup.