carrot ginger soup

Eating with the season Carrot Ginger Soup Recipe

According to Traditional Chinese Medicine we should eat with the season. If you want to find out why, watch our Facebook live seminar from Tues Oct 23rd

Whether we are ready to say goodbye to summer or not, autumn is definitely upon us!

So what does it mean to eat with the season? As we head into the fall season, this means eating more root vegetables since these are the vegetables that are currently in season. Veggies that are yellow and orange in colour are particularly beneficial for the fall months. Root vegetables grow the best this time of year, so they can nourish us the best!

Carrots, pumpkin, squash, ginger, and sweet potato are all examples of good fall foods. Another good trick is to make sure you are eating foods that are warmer in terms of temperature. It’s a great time to trade in those fresh raw salads for warm slow cooked soups and stews!

One of our favourite soups this time of year is a Carrot Ginger soup. Carrots are great for the eyes as many know, but they also help nourish the respiratory and digestive systems, which are key for immunity. Ginger helps to boost immunity as well, and can improve circulation.

Ingredients:

1 tbsp coconut oil + a bit of olive oil for garnish

1 small onion, diced (1 cup diced onion)

2 garlic cloves, minced

2 tbsp fresh grated ginger

1 large apple

1.5 pounds carrots, peeled and chopped (~5 cups)

4 cups vegetable broth

pinch of nutmeg

Kosher salt, freshly ground black pepper, to taste

Directions:

1. In a large pot, add 1 tbsp coconut oil over low-medium heat. Add chopped onion and cook for about 5 minutes until translucent. Add minced garlic and ginger and cook for another couple minutes on low. Add chopped apple and carrots and cook for a few minutes more.

2. Add the vegetable broth, stir, and bring to a boil. Reduce heat to low-medium and simmer for 20 minutes, or until tender.

3. Carefully transfer this mixture into a blender (or you can use an immersion blender too), add a pinch of nutmeg, and blend until smooth. You might need to do this in 2 batches depending on the size of your blender. You don’t want the soup more than halfway full or it might explode through the top. Make sure to allow steam to escape through the top of the blender lid too.

4. Add salt and pepper to taste. You can also thin the soup out a bit with more broth. Serve and garnish with freshly ground pepper and a drizzle of olive oil. Makes 5 delicious cups!

Recipe from https://ohsheglows.com/2011/05/03/carrot-apple-ginger-soup/

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