I’m always looking for ways to incorporate the inflammation fighting spice turmeric into my family’s diet. A basic soup recipe I’ve made for several years combines tomatoes, turmeric and black pepper for a colorful and delicious meal. It’s one simple way to get more turmeric into our day.
Turmeric/Curcumin Cools Inflammation
Did you know there are over 6,000 studies substantiating the health benefits of turmeric and its active component curcumin? Many of those studies demonstrate how turmeric beats drugs such as Lipitor, steroids, Metformin, Prozac, Imipramine, Oxaliplatin (a chemotherapy drug), Tylenol, Ibuprofen, Aspirin, Naproxen, Celecoxib, and Tamoxifen.
The journal Science reports lab tests that show curcumin has geno-protective properties – meaning it protects the integrity of DNA – and can counter the genetic damage that leads to cystic fibrosis, a lung disorder. What might this say about repairing other genetic damage?
It is also a powerful cancer fighter. Interestingly curcumin causes damage in the DNA of cancer cells, but at the same time it protects normal cells from genetic damage with its antioxidant activity. Awesome, right!?
Turmeric contributes to digestive health putting out the inflammatory fire of Crohn’s disease, ulcerative colitis and other inflammatory bowel diseases.
I believe this highly-pigmented spice belongs in everyone’s diet and wellness plan, for both acute inflammation relief and long-term prevention.
As For Tomatoes
Scientific studies show that lycopene helps prevent prostate, lung, and stomach cancers. There is also some evidence that cancers of the pancreas, colon and rectum, esophagus, oral cavity, breast, and cervix could be reduced with increased lycopene intake. Lycopene may also help reduce your risk of developing cardiovascular disease by reducing LDL (“bad”) cholesterol and lowering blood pressure.
Lycopene is most available to the body when tomatoes are cooked and eaten in a meal that provides a small amount of fat.
Basic Tomato-Turmeric-Pepper Soup
Serves 6-8. Feel free to adjust the recipe. This soup will turn out fabulously each time!
- 1 TBSP (or more) coconut oil
- 2 large onions, diced (the sweetness of caramelized onion is one secret of this soup’s flavor!)
- 4 garlic cloves, minced
- 4 tsp. turmeric powder
- 15 sun-ripened tomatoes with skin, quartered
- 1 can organic tomato paste
- 2-3 TBSP lemon juice or apple cider vinegar
- 1 cup bone broth or prepared vegetable stock
- a dash cayenne powder or red pepper flakes, optional, to taste
- 2 1/2 tsp. Celtic sea salt or Himalayan pink salt
- 1 small handful fresh basil, chives, or thyme, chopped (optional)
- Freshly ground black pepper
Top with shredded Parmesan, Asiago or mozzarella, optional.
Cook’s note: Create a whole different soup or chunky stew with the addition of one or more of these ingredients: sausage, bacon, ground beef, ham, lamb or beef chunks, lentils, kidney or pinto beans, potatoes, lima beans, mixed vegetables, chopped spinach or kale, sour cream, red wine, Indian spices, etc.
1. Melt coconut oil in a medium-sized Dutch oven or small stock pot.
2. Sauté (caramelize) the chopped onions and garlic cloves just until translucent.
3. Add the chopped tomatoes and turmeric, stir.
4. Let cook on medium-high heat until the tomatoes have softened and some of the liquid is reduced – it takes 5- 10 minutes, stirring occasionally.
5. Add the remaining ingredients and cook for another 10 minutes.
6. Blend using stick-blender until it’s just the texture you like it.
7. Add black pepper. Cucurmin is absorbed 2000% better by our bodies when paired with black pepper, so make sure you use this abundantly in your soup.
Serve with warm crusty bread and olive oil, green salad and fresh fruit.
Have you started using turmeric for inflammation yet?
Ways to use Turmeric Golden Paste in recipes and how to dose turmeric.
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