Warming spices, like turmeric and ginger, not only strengthen the immune system and gently detox the body, but they also help normalize hormone levels and regulate menstruation. Poor circulation has been linked to weakened fertility because sustaining a pregnancy requires ample oxygen rich-blood flow to the uterus. The antioxidant compounds and anti-inflammatory effects of these spices can also protect egg and sperm quality. Clinical studies have shown that antioxidants can help improve fertility in women with endometriosis and PCOS, the two leading causes of infertility, both of which are negatively impacted by oxidative stress (which causes cell damage).
Because ginger and turmeric promote blood flow and menstruation, it is best to avoid them once you are pregnant, especially in the first trimester when miscarriage is more of a threat. Ginger can be used in moderation to combat nausea, but I would steer clear of turmeric altogether.
This soup is creamy and nourishing to the gut with chicken bone broth as its foundation. You can make it vegetarian by using vegetable broth instead. I have even enjoyed it for breakfast, and because it’s pureed, you can heat it and pour it in a mason jar for a quick spoon-free meal-on-the-go.
If you want to make it a heartier meal, add cooked grain- jasmine rice would be great if you want to keep it Indian inspired- and cooked chicken.
the recipe – makes 1.5 quarts – 4-5 servings
1 quart chicken bone broth (or vegetable broth)
2 large or 3 small yams, peeled and chopped (3 full cups)
4 carrots, peeled and chopped (1.5 cups)
1 onion, diced (1 cup)
3 cloves garlic, peeled and finely chopped
2 Tablespoons ghee or unsalted butter
3/4 teaspoon turmeric powder
1/2 teaspoon garam masala
1/4 teaspoon cumin powder
1/8 teaspoon ground black pepper
1 teaspoon sea salt, plus more to taste if needed
creme fraiche (cultured cream) – optional – add 1-2 Tablespoons per bowl
- In a soup pot, melt the butter/ghee over medium high heat, add the onion, stir to coat, and reduce heat to medium. cover with a lid and cook for 5 minutes.
- add the garlic, stir, cover, and cook a few more minutes.
- add the spices, stir to enhance their depth of flavor
- add the broth, yam, and carrot; increase the heat to high; bring to a boil and then lower heat to medium-low.
- cover and let simmer 30 minutes, or until yam and carrots are soft and easily pierced with a fork.
- allow to cool 10 minutes or so; add to a blender in batches and blend until smooth, or use an immersion blender in the soup pot to blend all at once.
- pour into bowls, top with cultured cream and gently stir. Serve!