Squash and Carrot Soup With Healthy Spices (Vegan)

My favorite soup is this squash and carrot soup with healthy spices. It‘s perfect as an appetizer or as a light dinner and it‘s very healthy and budget-friendly. Nothing compares to hot soup when it‘s cold outside, especially in autumn. There‘s just something about it! I often make it and freeze it in small portions so I can have a healthy dinner when I come home late after making moisturizers all day. All of the ingredients have special health benefits which work wonderfully together in this soup.

Carrots are a wonderful source of beta carotene, which is an antioxidant that your body turns into Vitamin A. This can help boost eye health. They’re also rich in fiber, which is beneficial because high-fiber foods are good for your gut health and can prevent constipation. The high fiber content of carrots can also boost heart health by removing excess cholesterol. Carrots are rich in potassium, which can help manage blood pressure by relaxing tension in your blood vessels.

Butternut Squash is rich in antioxidants that help reduce oxidative stress which might help with cancer prevention. Like carrots, squash is rich in beta-carotene, which can provide protection from chemicals that can lead to cancer. It’s also a good source of vitamin C, which can prevent premature aging. It’s also high in fiber so it can aid digestion and manage blood pressure levels. Squash contains magnesium, which can reduce the risk of heart attacks and it has a low glycemic index so it can stabilize your blood sugar.

Garlic is antibacterial and works well against all kinds of infections. In the past, garlic was used to treat tuberculosis and to disinfect wounds and it was used to prevent sepsis in both World Wars. Garlic supports the immune system and is effective against colds, the flu, and ear infections. Furthermore, garlic is considered useful against parasites in the digestive tract and stimulates blood circulation. Research on garlic has shown that it can prevent cardiovascular diseases, lower blood pressure and prevent atherosclerosis. Research has also shown that garlic can lower blood sugar and inhibit the growth of cancerous cells.

Ginger’s medicinal powers have been known since time immemorial. It is especially good for stomach problems such as flatulence, bloating and cramps. Ginger is also antibacterial and is powerful against intestinal infections and food poisoning. It is known for being effective for reducing nausea, and research has shown its effectiveness for morning sickness, motion sickness, nausea after surgeries and nausea caused by cancer drugs. Ginger stimulates blood flow so it warms your hands and feet, along with stimulating perspiration and reducing fever. It’s popular as a treatment for respiratory infections such as coughing, colds and the flu. It’s also anti-inflammatory, which makes it potent against rheumatic diseases. Research has shown that ginger can inhibit the growth of cancer cells.

Turmeric has diverse healing powers and is most known for having an anti-inflammatory effect because it contains the active ingredient curcumin. In addition to being anti-inflammatory, curcumin supports the growth of new nerve cells which helps it strengthen the nervous system and therefore work against depression and reduce the risk of Alzheimer’s. Turmeric supports the immune system and protects your circulatory system. Furthermore, it’s effective against various digestive disorders and it can reduce the risk of gallstones.

Both coriander leaves and seeds are used for medicinal purposes, but it’s much more common to use the seeds as they have a more powerful effect. Coriander is anti-inflammatory and has a calming effect on bloating, flatulence, stomach cramps and spastic colon. It is also chewed to get rid of bad breath, especially if it’s caused by garlic. Coriander is known for being an aphrodisiac and in ayurvedic medicine, it is believed to strengthen the urinary system and work well against infections such as cystitis. Coriander can also lower blood sugar and cholesterol, and topically it’s used for headaches, mouth ulcers and rheumatism.

Cumin is a well-known medicinal herb but in cuisine, it’s common in recipes from China, India and the Middle East, especially in curry dishes and pickled vegetables. Cumin stimulates digestion and reduces flatulence, bloating, stomach cramps and spastic colon. In ayurvedic medicine, cumin is thought to work well against insomnia, colds and fever. It is also traditional to use the seeds to increase lactation. Research on cumin has shown that it lowers blood sugar and cholesterol and prevents osteoporosis.

Fennel has a long tradition as a medicinal herb. The seeds are used for medicinal purposes because they contain active essential oils. Fennel seeds are popular for stimulating digestion and reducing flatulence, bloating, stomach cramps and spastic colon. They are anti-inflammatory, diuretic and increase lactation. Fennel seeds are also used for sore throat, cystitis and colic in babies. Also, the seeds are useful in eyewash for blepharitis.

• 500 g carrots, diced
• 1/2 (ca 600 g) butternut squash, peeled, deseeded and diced
• 400 g tin coconut milk
• 15 g fresh coriander, finely cut leaves and stalks
• 1 onion, finely chopped
• 4 garlic cloves, finely chopped
• 20 g ginger root, peeled and finely chopped
• 1 tsp turmeric powder
• 1/2 tsp sichuan pepper, ground (optional)
• 2 tbsp olive oil
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp coriander seeds
• 2 tbsp of fresh lemon juice
• 1 L water
• 1 tbsp vegetable bouillon powder (I use Rapunzel)
• 1 1/2 tsp salt
• freshly ground black pepper

Put the seeds in a small frying pan and dry toast on low heat for few minutes, until lightly brown. Transfer to a spice grinder or pestle and mortar, and grind to a powder. Heat the oil in a saucepan on medium heat and fry the onion, garlic, and ginger until soft. Add carrots, squash, boullion powder, spices, lemon juice, and water and bring to boil. Turn down the heat to medium-low and leave to simmer for 25 minutes, until the vegetables are tender. Then add the coconut milk and blend it smooth with a hand blender or a food processor.