Healthy turmeric or curcuma cream soup on black background

Ingredients

• 6 two-inch pieces turmeric root, peeled and grated
• coarsely (turmeric stains the skin temporarily, so use
• gloves while peeling)
• 1 tbsp coconut oil
• 1 cup frozen peas
• 1 tsp grated ginger
• 1 small green chilly
• 1 tsp fennel seed powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 2 tbsp finely chopped coriander leaves
• 1 cup large tomato puree
• 250 ml coconut milk
• Salt to taste

Preparation guide

• Heat the oil in a saucepan. Add the turmeric root and saute over medium-low heat, for 10 minutes or until the turmeric starts to slightly brown.
• Add the grated ginger, chilli pepper and coriander leaves and sauté for another minute. Add the green peas and saute for another couple of minutes.
• Add the powdered spices, including the fennel seed powder, coriander powder, and garam masala. Add the tomatoes and stir well.
• Add the coconut milk. Simmer till it begins bubbling.
• Now add ½ cup water (more if you want the curry to be thinner). Close with lid and cook for 15 minutes over low heat.
• Garnish with fresh coriander leaves.

Health benefits. Peas are rich in vitamins A, B, C and E, zinc, and other antioxidants which improve the immune system, promote healthy skin, and fight diabetes and arthritis.

Also Read:
Citrus turmeric tart

Peas mint soup

Summer salads fresh & cool!