Carrot, Ginger, Turmeric Soup


This cozy soup makes me all warm and fuzzy on those rare crisp fall days that happen in LA. Carrots are the perfect healing food when you’re starting to feel under-the-weather and turmeric has an arsenal of health benefits including it’s anti-inflammatory properties. But most importantly, it’s delicious and all of my kids love it! I freeze it in ice cube trays to have on hand for my 8-month-old Annabel. If you’re fortunate enough to have fresh turmeric, use 2 tbsp instead of the ground, and add it at the end with the ginger. Top with roasted chickpeas if you’re into a mediterranean twist. Enjoy!


2 lbs carrots
1/2 sweet onion
1/2 sweet potato
6 cups veggie broth
2 tablespoons chopped fresh ginger
1 to 2 teaspoons ground turmeric
s & fresh cracked black pepper
Greek Yogurt, Cilantro, dill, parsley or roasted chickpeas for garnish

Bring to a boil the onions, carrots, sweet potato, turmeric and a pinch of salt in the veggie stock. Reduce to a simmer for 20 minutes or until sweet potatoes and carrots are tender. Put into a blender with the ginger. Serve in soup plates with a heavy dollop of greek yogurt and garnish with herbs, salt and freshly cracked pepper.

Cinnamon Ginger Carrots

These baked carrots are a delicious, easy side dish for lunch or dinner. I have not given measurements on this. It’s so simple and should be tailored to your flavor preference. If you love ginger add more ginger.  Next time I make these I’m going to get smaller carrots from the farmers market and make them whole for an extra beautiful presentation.

What you’ll need:

  • Carrots- I like to have two carrots per person
  • Coconut oil
  • Cinnamon
  • Nutmeg
  • Powdered ginger

Wash and cut your carrots into desired size and lightly coat with coconut oil.  If using organic carrots, leave the skin on for extra nutrients and flavor.  Stir your desired portions of spices together.  I typically use equal parts cinnamon and ginger with a few dashes of nutmeg, but everyone’s taste will differ. Sprinkle the spices onto carrots and mix together.  You can add a pinch of salt as well, but I find it unnecessary.

Bake at 350 for about 30 minutes or until carrots reach desired tenderness.

I’d love to know what you serve these with. Enjoy!

Pregnancy Nausea Tips


I thank G-d for Annie Fox, Homeopath, Herbalist and Whole Foods Educator. She taught me these four tricks to ease pregnancy nausea.

1. Rice cakes: Have a rice cake, cracker, or dry toast in the morning before you even sit up. It will help absorb some of the stomach acid that feels like it’s on the rise. I kept these next to my bed and they made a huge difference.

2. Lemon wedges: The scent of fresh lemon oil has proven itself to ease nausea. Take a wedge, twist it and inhale the glorious smell! Then enjoy it in some warm water if you like.

3. Ginger tea: Grate some ginger root into a cup and fill with hot water.* Let steep a few minutes. I like to add honey and lemon. I find that ginger ale also helps, but like to avoid the carbonation bloating.

4. Don’t cook: The smell of food cooking is a top trigger for women in early pregnancy and can also lead to aversions.  Let somebody else cook for you if possible.  When James wasn’t able to cook for me, grilling or steaming veggies and cooking a grain typically bothered me the least.  This will vary person-to-person.

There are other well known tricks to help ease or prevent nausea.  Eat smaller meals more frequently and drink smaller amounts throughout the day.  Stay hydrated!  Avoid other triggers such as strong odors (food, smoke, perfume), sugary snacks, humidity, noise and motion sickness (flickering lights and riding in a car).

Please share other tips you all have!  Would love to hear them.


*The easiest way to grate ginger root is by scraping it with the side of a spoon.