Immune Boosting Foods & Turmeric, Carrot Parsnip Soup

Chilly weather welcomes soup, fireplaces, sweaters and… the Cold + Flu season. Luckily, there are a variety of ways to naturally boost our immune system! Try incorporating more of the following foods into your diet this season.

Plant-Based Foods

One of the best ways to naturally boost our immune system is with vitamin, mineral and anti-oxidant rich foods such as fruits, vegetables and whole-grains. While it may seem easier to reach for supplements to boost our vitamin intake, try consuming more real, whole, plant-based foods to boost your vitamin and mineral intakes. For example, to boost your Vitamin C intake consume more oranges, sweet bell peppers, sweet potatoes and broccoli.

Read more about Immune Boosting Foods Here in my original article featured on IHA Inspired Home 


Turmeric, Carrot & Parsnip Soup with Cinnamon Croutons

The perfect winter soup to nourish & feel great!
Print Recipe


  • 4 cups peeled and chopped carrots
  • 2 cups peeled and chopped parsnips
  • 1 small yellow onion
  • 3 cloves garlic
  • 4 cups vegetable broth
  • ½ cup coconut milk
  • 2 tablespoon unrefined coconut oil
  • 2 tablespoons ground turmeric
  • 1 tablespoon sriracha
  • 3 slices whole-wheat multi-seed bread a few days old is best
  • ½ tablespoon cinnamon
  • pinch of salt



  • Set the oven on its lowest possible setting
  • Chop the bread and coat with 1 tablespoon of coconut oil and the cinnamon
  • Spread bread evenly on a cookie sheet and place in the low oven for around 45 minutes, stirring occasionally
  • Watch croutons to prevent from burning, remove from oven when nice and dry / crispy


  • Peel and chop the carrots and parsnips, peel and dice the yellow onion and garlic
  • Place your Le Crueset Soup Pot on the stove over medium heat
  • Add to your pot 1 tablespoon of coconut, when the oil is hot but not smoking add the yellow onion diced.
  • Cook the onions for 5-7 minutes, stirring occasionally
  • Once the onion starts to turn translucent add the diced garlic, turmeric and a pinch of salt
  • After cooking for another 2 minutes add the carrots, parsnips, vegetable broth, coconut milk and sriracha
  • Bring soup pot to a boil and then lower to a medium-low heat and simmer for 30 minutes
  • Once the carrots and parsnips are very tender your soup is ready to blend
  • Use an immersion blender, or in a blender carefully blend soup until smooth
  • Serve soup topped with cinnamon croutons and enjoy!


Choose organic ingredients when possible
Recipe by Healthy Grocery Girl & originally posted on
Servings: 6
Author: Healthy Grocery Girl



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