4. Golden Turmeric Chicken Soup
Alongside the turmeric benefits from this homely, winter soup, you’ll also be treating your body to a hefty dose of protein with every serving you eat.
The other great thing about this sweet, spicy, good for you soup is that it’s as good reheated three days after making as it was on day one.
Here’s how to make 4 servings:
Ingredients :
- 1 teaspoon coconut oil
- 3 cloves garlic, minced
- 2 teaspoons fresh grated ginger
- 2 jalapenos, seeded and diced
- 1 small white onion, diced
- 1 red pepper, thinly sliced
- One pound chicken breast, cut into bite-sized pieces
- 1 medium sweet potato, peeled and diced into small cubes
- 1 1/4 teaspoon ground turmeric
- 4 cups chicken broth (homemade is best)
- 1 (15 oz) can chickpeas, rinsed and drained
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
- 1 cup light coconut milk (from the can)
- 2 tablespoons all natural creamy peanut butter
- Fresh cilantro and green onions to garnish
Instructions:
- Heat coconut oil in a large pot over medium-high heat.
- Once the oil is hot, add in garlic, ginger, jalapenos and chicken breast.
- Brown chicken breast for 3-4 minutes, then stir in onion, red pepper, and sweet potato cubes.
- Cook for several minutes, stirring occasionally until sweet potatoes begin to slightly soften and chicken is no longer pink, about 5-7 minutes.
- Add in turmeric and stir to coat the chicken and vegetables.
- Add the chicken broth, chickpeas, peanut butter, coconut milk, salt, and pepper.
- Stir to combine. Bring soup to a boil, reduce heat to low and simmer uncovered for 20-30 minutes or until sweet potatoes are tender.
- Taste and adjust seasonings as necessary.
- To serve, ladle the soup into bowls and top with cilantro and green onions.
5. Tandoori Carrots with Vadouvan Spice and Yogurt
While this high-fiber, kid-friendly side dish might be a little bit fussy to prepare, it’s most definitely worth the little bit of extra work in the kitchen.
If you’re unable to get your hands on Vadouvan spice – an Indian spice blend, you can use tandoori masala spice instead.
Recipe for 4 servings:
Ingredients:
- 2 tablespoons vadouvan
- 2 garlic cloves, finely grated, divided
- 1/2 cup plain whole-milk Greek yogurt, divided
- 5 tablespoons olive oil, divided
- Kosher salt, freshly ground pepper
- 1 pound small carrots, tops trimmed, scrubbed
- 1/4 teaspoon ground turmeric
- 2 tablespoons fresh lemon juice
Instructions:
- Preheat your oven to 425°.
- Mix the vadouvan, half the garlic, 1/4 cup yogurt, and 3 tablespoons oil in a large bowl until smooth; season with salt and pepper.
- Add carrots and toss to coat.
- Roast the carrots on a rimmed baking sheet in a single layer, turning occasionally, until tender and lightly charred in spots. This should take about 25-30 minutes.
- While the carrots are cooking, heat turmeric and remaining 2 tablespoons oil in a small skillet over medium-low, swirling skillet, until fragrant, about 2 minutes. Remove from heat.
- Whisk lemon juice, remaining garlic, and remaining yogurt in a small bowl; season with salt and pepper.
- Place carrots on a platter, drizzle the yogurt mixture and turmeric oil and top with cilantro.
- Serve with lemon wedges.