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Soup to Soothe: Turmeric Spiced Carrot Broth

For a May 2016 livestream culinary event in New York City, celebrity chef Elizabeth Falkner crafted a three-course meal which drew inspiration from the stories of everyday people with atopic dermatitis.

Soup to Soothe: Turmeric Spiced Carrot Broth

Turmeric Spiced Carrot Broth


4 medium carrots, chopped into 1/2″ pieces

2 yellow onions, chopped

1 leek, sliced into 1/4″ pieces

1 2″ piece turmeric, sliced

1 2″ piece ginger, sliced

4 cups chicken or vegetable stock

4 stems Italian parsley

1/2 tsp toasted cumin seeds

1/2 tsp coriander seeds, crushed

1/2 tsp toasted fennel seeds

Kosher salt and fresh ground pepper to taste


In a medium saucepan, add 1 tablespoon olive oil or coconut oil on medium-high heat.

Add the chopped onion and leek and allow to sweat for a few minutes.

Add the turmeric, ginger, garlic, carrots, cumin, coriander and fennel.

Add parsley, a pinch of salt, and a few cranks of black pepper and cook for another minute.

Add the chicken or vegetable stock and a little more salt.

Turn heat down to a low simmer as soon as mixture starts to come to a boil, and slowly simmer until carrots are soft and cooked through.

Strain and season to taste.

Add a squeeze of lime before serving.

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