There are few things that really get me down, after all I am a horsewoman and we keep going through broken bones, illness, injury, weather…we have no choice! When there are a bunch of creatures weighing in at 1000lbs+ relying on you day after day you crawl out of bed and get it done. That said, we also tend to put ourselves and health on the back burner. We get run down and all it takes is a couple of days working out in the cold dampness of December and we’re sick.
It’s been a hellish 10 days. We laid one of beloved horses to rest a week ago on Saturday, and coupled with everything else going on, I ignored the heavy chest, running nose, headache and exhaustion. My husband has it all as well. Today I finally admitted defeat and broke out the big guns…
My Garlic Soup.
I swear that you can eat this and instantly feel it working to kill off whatever you’ve got going on. It’s based on my ancient recipe for Zuppa D’ Aglio Fresco, or Fresh Garlic Soup, which is a recipe I will share very soon. But for this recipe I want to keep it dairy free and load it up with extra cold and flu fighting ingredients like turmeric and lots of parsley and thyme, as well as the garlic and carrots.
There are just a few simple ingredients and comes together quickly. Do yourself a favor, double or even triple the recipe and keep it on hand for adding to soups and stews, making risotto or popping in a few gnocchi and tossing in some beautiful cheese and roasted red peppers. It’s a versatile and useful base for many recipes.
by Colleen Cheechalk- Raised Roots
4 tablespoons olive oil
4 cups finely chopped carrots
30 cloves of garlic, peeled and smashed
8 cups homemade chicken stock, or good organic vegetable or chicken broth
2 tablespoon chopped fresh thyme
2 bay leaves
3 tablespoons chopped fresh Italian parsley
1-1/2 tablespoons freshly ground black pepper
1-1/2 tablespoons turmeric
In a 6qt saucepan, heat the olive oil and add the carrots and garlic. Cook over medium-high heat, stirring frequently, for 3 to 5 minutes, or until tender, do not brown.
Stir in the stock, thyme, turmeric and bay leaf. Bring the mixture to a boil over high heat. Reduce the heat to low, cover and simmer, for 30 minutes.
Discard the bay leaf, using an immersion blender, puree the soup. If using a food processor, puree the soup in several batches and use care when opening the blender. Add the soup to a large bowl until all the soup has been pur’ed. Return the pureed mixture to the saucepan; stir in the parsley and pepper and serve.