Gotta love a soup that is as pretty as it is yummy! This is the ultimate MELLOW soup for a fall or weather 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:
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.
Ginger is an amazing healing herb. For more about ginger and why we can benefit from the addition of this powerful ally in our meals in this post and here.
Carrot + Ginger Soup with a 'twist'
Ingredients
- 2 tablespoons olive oil
- ½ cup onion minced
- ¼ cup fresh ginger minced
- 2 cloves garlic minced
- 3-4 cups vegetable stock low sodium, if possible.(or make your own broth!!)
- 4 cups sliced peeled carrots sliced**
- ½ 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, nutmeg, thyme. (So many possibilities!)
Instructions
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Heat oil in heavy large saucepan over medium-high heat. Add onion, garlic and ginger and saute until onions are translucent, about 5 minutes.
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Add 3 cups stock and 4 cups sliced carrots. Cover and simmer until carrots and potatoes are tender, about 30 minutes.
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Working in batches, puree mixture in blender or processor.
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I use a hand-held Braun 'immersion' blender..so easy!
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Return the soup to the pot on low heat. Add orange juice if using.
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Season soup to taste with salt and pepper.
Recipe Notes
** No carrots? Substitute butternut squash in this recipe to change it up.
Emily @ Recipes to Nourish
Oh I could go for a big bowl of this right now. It sounds delicious Carol! I love those flavors and the orange is so special in there. YUM!
Daniela
Anything with ginger makes me happy, this soup particularly so! Carrots and ginger a match made in haven!
Shelby @Fitasamamabear
Oh orange juice would make this tasty! Nice tip:)
Kelsey
All the ginger and garlic in this soup sounds so yummy! I never would have thought to add orange juice!
Melissa
All of these ingredients seem perfect for the season!