Carrot and Ginger Soup
Since I was a child carrots have appeared on my dinner plate several times a week. My mum used to tell us that they helped us see better in the dark - and she wasn't too far from the truth. Carrots are energizing and are a great antiseptic, as well as having anti oxidant qualities. Did you know that a single carrot will supply all your vitamin A needs for the whole day. My children often snack on raw carrots, and I use them not just as a veggie but also in baking, muffins and delicious carrot cake.
When I was growing up Ginger was considered somewhat exotic and wasn't always as readily available in our fruit and veg counters as it is now. Ginger has long been used as a natural treatment for colds and the flu. Many people also find ginger to be helpful in the case of stomach flu's or food poisoning, which is not surprising given the positive effects ginger has upon the digestive tract. In fact I remember well when I was expecting my children I used to consume packets of gingersnaps to counteract the dreaded morning sickness.
The following recipe combines these two super foods in one pot, resulting the most delicious soup. It takes minutes to assemble and the benefits will remain with you for the rest of the day.
Serves 4
Ingredients
When I was growing up Ginger was considered somewhat exotic and wasn't always as readily available in our fruit and veg counters as it is now. Ginger has long been used as a natural treatment for colds and the flu. Many people also find ginger to be helpful in the case of stomach flu's or food poisoning, which is not surprising given the positive effects ginger has upon the digestive tract. In fact I remember well when I was expecting my children I used to consume packets of gingersnaps to counteract the dreaded morning sickness.
The following recipe combines these two super foods in one pot, resulting the most delicious soup. It takes minutes to assemble and the benefits will remain with you for the rest of the day.
Serves 4
Ingredients
- 1 medium onion, peeled and chopped
- 1 clove garlic, chopped
- ½ red chili - deseeded and chopped (optional- but great for a bit of added heat)
- 1 tbsp oil
- 700g carrots, peeled, topped, tailed and chopped
- 1 tsp grated ginger root
- 900ml light vegetable stock
- 1 tbsp chopped parsley or fresh coriander
- Fry the onion, garlic and chili in the oil for 5 minutes in the large saucepan, covered, without browning.
- Add the carrots and ginger. Cover and lightly fry for a further 10 minutes, stirring occasionally.
- Add the stock, bring to the boil, then simmer for 15 minutes or until the carrots are tender.
- Purée the soup in the blender.
- Reheat, if necessary, to serve.
- Garnish with chopped parsley or coriander.
