Watch the video above and read the simple instructions below to make it.
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Bloat Busting Carrot-Ginger Turmeric Soup
Serves 4 - 6
2 lb carrots, scrubbed clean and coarsely chopped
2 cloves garlic
2 Tbsp olive oil
Kosher salt and ground black pepper
2 cups low sodium chicken or vegetable broth
1 13.5-oz can coconut milk
2" knob peeled fresh ginger, cut into slices
1" knob peeled fresh turmeric, cut into slices
½ tsp cinnamon
Greek yogurt, for serving
Lime wedges, for serving
1. Heat oven to 400℉. On a large rimmed baking sheet, toss the carrots, garlic, oil, and salt and pepper to taste. Roast until the carrots are completely tender, about 30-40 minutes.
2. Transfer the carrots and garlic to a blender with the broth, coconut milk, ginger, turmeric, and cinnamon. Puree until very smooth and pour into a medium saucepan. Cook over low and heat until warmed through. Do not boil or the coconut milk will separate. Season to taste with more salt and pepper. Top with a dollop of Greek yoghurt and serve with lime wedges.