What We’re Cooking With Now: Fresh Turmeric Root

By Amy Reed, executive chef, Café Phipps

Looking for adventure in the kitchen? Our monthly What We're Cooking with Now post features a fresh produce ingredient, explains how to find the market's finest, and includes a recipe to try at home.

Fresh Turmeric Root

Why: Turmeric root has anti-inflammatory and antioxidant properties, is good for digestion, and contains Vitamin C and magnesium.

Shopping Tip: Turmeric is usually found by the ginger root. Look for pieces that are firm and as unblemished as possible. Store in the fridge for up to two weeks. 

Preparation: Cut the hard ends off and peel. The plant can be grated and added to soups and stir fry recipes. A 1/2 inch piece makes a nice addition to fresh pressed juices or smoothies. 

Recipe: Carrot Soup with Fresh Turmeric Root

Ingredients:
1½ Tbsp. olive oil
1 cup chopped onion
½ cup chopped celery
1½ tsp. chopped garlic
1½ tsp. grated fresh ginger
1 tsp. grated fresh turmeric
4 cups chopped carrots
4 cups vegetable stock
Salt and pepper to taste

Directions:
In a medium sauce pan, sauté onions and celery in the olive oil on medium-high heat until translucent. Add garlic, ginger and turmeric and sauté for another two minutes. Add carrots and vegetable stock and simmer until carrots are tender (approximately 20 minutes). Put in blender in batch’s to puree. Season with salt and pepper. A nice touch is to add a little Greek yogurt and pistachios to garnish the soup in the bowl.