Soup to Soothe: Turmeric Spiced Carrot Broth

If you identify as a foodie, you’ll probably recognize Elizabeth Falkner and her trademark spikey blonde locks.

The award-winning restauranteur and culinary expert has appeared as a competitor and sometimes a judge on popular cooking shows like “Top Chef,” “Iron Chef America” and “Food Network Challenge.” She’s also been living with moderate to severe atopic dermatitis (AD) for most of her life.

Turmeric Spiced Carrot Broth

Ingredients

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

Directions

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.