Anti-Inflammatory Carrot Orange Soup

2 Tbsp. coconut oil
5 medium stalks celery, chopped
1 medium sweet onion, chopped
5 cloves garlic, chopped
10 medium carrots, chopped
1 Tbsp. ground turmeric
2 in. piece of fresh ginger, minced
1 tsp. cinnamon
4 cups vegetable stock
1 medium orange, peeled
Juice of 1 lemon
Salt & pepper to taste

Optional garnishes:
Canned coconut milk drizzle, cilantro or parsley, pumpkin seeds, or avocado

1. In a large soup pot, warm oil over medium heat. Add celery, onion, and salt and pepper to taste. Cook for 5 min. Add garlic and continue to cook over medium heat for 8–10 minutes until onion is translucent and celery softens. If the pan looks dry, add more coconut oil.

2. Add carrots, turmeric, ginger, cinnamon, and stock. Bring mixture to a boil, reduce heat, and simmer for 1 hour.

3. Transfer soup to blender and blend until smooth. Add orange and lemon juice to blender and blend again.

4. Serve with optional garnishes.

This recipe is my favorite for feeling sick and needing to boost recovery. Carrots and orange vegetables are excellent for lung health and tissue repair. Turmeric is a powerful anti-inflammatory, better than taking NSAIDs.

Recipe adapted from: Nutrition Stripped.