This Turmeric-Carrot-Black Pepper Soup Fights Inflammation and Cancer


Turmeric is well-known for its healing and anti-inflammatory properties. Due to its active component curcumin, it has been a subject of more than 5600 published studies.

Turmeric has the same effects of the following 10 drugs, and even more:

  • Anti-inflammatory drugs
  • Anti-depressants (Prozac)
  • Chemotherapy
  • Anti-coagulants (Aspirin)
  • Pain killers
  • Diabetes drugs (Metformin)
  • Arthritis medications
  • Inflammatory bowel disease drugs
  • Cholesterol drugs (Lipitor)
  • Steroids


Recipe for a Moroccan Turmeric-Carrot soup

You will need the following ingredients for this delicious soup:

  • 2 tbsp. of butter
  • 2 minced garlic cloves
  • 1 cup of chopped onion (preferably organic)
  • 2 ½ cups of organic chicken/vegetable stock
  • 1 pound of organic carrots, cut in ½ inch dice
  • 1 ½ tsp. of cumin seed
  • 2 tsp. of turmeric powder
  • 1 tbsp. of freshly squeezed lemon juice
  • 1 tbsp. of honey
  • 1/8 tsp. of allspice
  • Salt and pepper

Optional: ½ a cup of sour cream or plain yogurt, for garnish.


  • First, melt the butter on medium heat.
  • Add the onion and sauté for 2 min.
  • Add the carrots and the broth and bring everything to a boil, then reduce the heat, cover the sauce pan and simmer for 20 minutes, or until the carrots are tender.
  • In a small skillet, stir the cumin seeds on medium heat, for 4-5 minutes, or until fragrant.
  • Remove the soup from the heat and puree in a blender, until it gets smooth.
  • Return it to the sauce pan, add the honey, the lemon juice and the allspice. Season with salt and pepper
  • When ready, put the soup in a bowl, sprinkle the toasted cumin seeds. Or you can mix the cumin with the sour cream/yogurt and dollop on top.
  • Enjoy!