Gotta love a soup that is as pretty as it is yummy! This is the ultimate MELLOW soup for a cold day
when we need a ‘pick-me-up’ NOW! You can control the zing of the ginger. Remember ginger adds another dimension of ‘healing constituents’ to this velvety bowl of steaming goodness!
Carrots, as you probably know, contain a huge amount of carotene, which our bodies convert into vitamin A. You probably also know that carrots are a great source of Vitamins B and C. There’s a lot more to our beloved carrot, though. Called ‘nutritional heroes’ they are highly nutritious:
when we need a ‘pick-me-up’ NOW! You can control the zing of the ginger. Remember ginger adds another dimension of ‘healing constituents’ to this velvety bowl of steaming goodness!
Carrots, as you probably know, contain a huge amount of carotene, which our bodies convert into vitamin A. You probably also know that carrots are a great source of Vitamins B and C. There’s a lot more to our beloved carrot, though. Called ‘nutritional heroes’ they are highly nutritious:
- excellent source Vitamin A
- good source potassium
- source of copper, folic acid, thiamine, magnesium; vitamin B6
They are more nutritious cooked than raw, some experts say. Our bodies can enjoy more benefit from raw carrots that have been juiced but otherwise, apparently, slicing them and then boiling, baking or steaming them, is the best bet. Most importantly? Just eat carrots!! ( and chew them well!)
They are known for their diuretic, anti-anemic, remineralizing & sedative properties. Researchers have discovered the compound ‘falcarinol’ which is ‘anti-cancer.
Carrot + Ginger Soup with a ‘twist’
2 tablespoons olive oil
1/2 cup onion, minced
1/4 cup fresh ginger, minced
2 cloves garlic, minced
3-4 cups Vegetable stock, low sodium
4 cups sliced peeled carrots, sliced**
1/2 orange juice (optional)
1-2 medium potatoes, peeled, quartered
Salt & Pepper
Orange peel, fresh (optional, as a ‘finale’ sprinkle/garnish)
Optional flavours –> cumin, Herbes de Provence, thyme. (So many possibilities!)
1/2 cup onion, minced
1/4 cup fresh ginger, minced
2 cloves garlic, minced
3-4 cups Vegetable stock, low sodium
4 cups sliced peeled carrots, sliced**
1/2 orange juice (optional)
1-2 medium potatoes, peeled, quartered
Salt & Pepper
Orange peel, fresh (optional, as a ‘finale’ sprinkle/garnish)
Optional flavours –> cumin, Herbes de Provence, thyme. (So many possibilities!)
- Heat oil in heavy large saucepan over medium-high heat. Add onion, garlic and ginger and saute until onions are translucent, about 5 minutes. Add 3 cups stock and 4 cups sliced carrots. Cover and simmer until carrots and potatoes are tender, about 30 minutes.
- Working in batches, puree mixture in blender or processor.
I use a hand-held Braun ‘immersion’ blender..so easy! - Return the soup to the pot on low heat. Add orange juice if using. Season soup to taste with salt and pepper.
** I have substituted butternut squash in this recipe instead of carrots to change it up.
