This Turmeric-Carrot-Black Pepper Soup Fights Inflammation, Alzheimer’s Disease and Cancer
Curcumin, a bioactive ingredient in turmeric, exhibits over 150 potentially therapeutic activities, including anti-inflammatory and antimicrobial activity, and anti-cancer properties that have been intensely studied.
What Makes Curcumin Such Potent Medicine?
Researchers have found a number of different mechanisms of action for curcumin, and part of the answer as to why curcumin appears to be such potent medicine is because it can:
• Modulate about 700 of your genes
• Positively modulate more than 160 different physiological pathways
• Make your cells’ membranes more orderly
• Affect signaling molecules. For example, curcumin has been shown to directly interact with:
– Inflammatory molecules; Cell survival proteins; Histone; Human immunodeficiency virus type 1 (HIV1) integrase and protease; DNA and RNA; Various carrier proteins and metal ions.
As a result of these (and potentially other) effects, curcumin has the ability to benefit your health in a variety of ways, and prevent a number of different diseases. According to a study published in the Natural Product Reports in 2011, curcumin can be therapeutic for:
– Lung and liver diseases; Neurological diseases; Metabolic diseases; Autoimmune disorders; Cardiovascular diseases; Inflammatory diseases.
More specifically, studies that now number in the hundreds have shown that curcumin and other bioactive compounds in turmeric can:
– Support healthy cholesterol levels; Prevent low-density lipoprotein oxidation; Inhibit platelet aggregation; Suppress thrombosis and myocardial infarction; Suppress symptoms associated with type 2 diabetes; Suppress symptoms of rheumatoid arthritis; Suppress symptoms of multiple sclerosis; Protect against radiation-induced damage and heavy metal toxicity; Inhibit HIV replication; Reduce systemic inflammation in obese individuals; Enhance wound healing; Protect against liver damage; Increase bile secretion Protect against cataracts; Protect against pulmonary toxicity and fibrosis.
Moroccan Carrot Soup
• 2 tablespoons butter
• 1 cup chopped organic yellow onion
• 1 pound large organic carrots, cut in ½- inch dice (about 2 ⅔ cups)
• 2 1/2 cups low-sodium organic chicken stock or vegetable stock
• 2 minced garlic cloves (or more to taste)
• 2 teaspoons turmeric
• 1 1/2 teaspoons cumin seeds
• 1 tablespoon honey
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon allspice
• Salt and fresh cracked black pepper (to taste)
• 1/2 cup sour cream, crème fraishe, or plain yogurt, optional for garnish
1. Melt butter in a large sauce pan over medium-high heat. Add onion; saute for 2 minutes. Mix in carrots and broth. Bring to boil. Reduce heat, cover and simmer until carrots are very tender, about 20 minutes.
2. Stir cumin seeds in a small skillet over medium-high heat until fragrant, about 4 – 5 minutes. Finely grind in a spice mill.
3. Remove soup from heat. Puree in batches in a blender until smooth. Return to sauce pan. Whisk in honey, lemon juice and allspice. Season with salt and pepper.
4. Ladle soup into bowl. Sprinkle with toasted cumin, or mix cumin and sour cream in a small bowl and dollop on top. Serve.