For Raynaud’s Awareness Month I’m sharing this carrot soup that is lovingly made in mind for those who are vegan, dairy-free, gluten-free, and of course for those like me who suffer from Gastroparesis/GERD or similar, that is filled with warming spices to nourish your soul.
I’m a big believer that food is medicine and this soup is just what the doctor ordered! Each spoonful is better than the last and I hope you all enjoy this nourishing soup as much as I do.
But why is this so good for Raynaud sufferers like myself? Well, that’s thanks to the glorious spices that go into this nourishing bowl of goodness.
Cumin is one of my favourite spices in the world and one I use regularly as Chilli is sadly highly irritating to those with GERD and Gastroparesis. However, Cumin is just as special in my opinion. This magical spice acts to reduce the fat in the plasma of the blood, one of the main contributors to poor circulation.
Then we have Coriander; a truly divine herb for me. Did you know that Coriander is said to have its name etched in numerous Sanskrit texts dating more than 7000 years?
Coriander is indigenous to the Mediterranean region and has been used throughout the history of various traditions both for culinary and medicinal purposes.
I’ve used Coriander alongside the powerful benefits of Cumin as traditionally it is especially effective for indigestion, stomach ache, nausea and other gastrointestinal disorders. It’s also a powerful spice for aches and pains making this a wonderful addition to this healing bowl.
Spiced Carrot Soup for Raynaud’s Disease, GERD and Gastroparesis (Vegan + Dairy Free + Gluten Free)
- 1 tsp Olive or Coconut Oil
- 1 Celery stick (finely chopped)
- 2 Large Carrots (diced)
- 1/4 tsp Freshly Ground Cumin
- 1/4 tsp Freshly Ground Coriander
- 1/4 tsp Dried Thyme
- 500 ml Vegetable Stock/Broth
- Sea Salt (to taste)
- Pepper (to taste)
- Fresh Parsley (to season)
- In a large pan, heat oil on a low to medium heat and add the diced carrots to soften with the lid on for about 20 minutes. Stir regularly.
- Add the chopped celery for 2 minutes and then add the spices and thyme for another minute.
- Add the stock or broth to the pan and then bring to a boil. Then turn the heat down slightly and allow to simmer for 15 minutes.
- Puree the soup with a hand blender for a smooth consistency and add fresh parsley. If you don't have a hand blender, add to another blender you have in small batches.
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If I could write you a prescription for your winter to come, it would be to pour a cup of tea, whip up a batch of this nourishing soup and enjoy a cosy night of self-care. Or, instead, enjoy it in the daytime on a rainy day, tucked up inside, tending to your heart and soul.