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.