Potent Carrot-Ginger Soup

luluesque-carrot ginger soup

This recipe is a combination of two similar recipes that I found from my cookbooks: Vegetarian and 400 Soups, both of which were treasure finds in the bargain section of Barnes & Noble ages ago. It is bound to kill any virus residing in your little body. 😉

It’s packed with potent anti-inflammatory compounds called gingerol. One of the main ingredients is the ginger root which boosts the immune system, aides digestion, curbs nausea and vomiting, acts as an anti-inflammatory, and protects against cancer cells. What more could you ask for from this pungent, versatile root? 🙂

Enjoy! If the soup is too spicy for your taste buds, let it simmer an extra 10 minutes and/or add some milk/cream to it.

INGREDIENTS:

  • 8-10 cups filtered water
  • Organic EVOO (extra virgin olive oil)
  • 1 large yellow onion ~ peeled, roughly chopped
  • 1 bulb garlic ~ peeled, smashed
  • 1 organic sweet potato ~ roughly chopped into chunks, leave skin on
  • 1.5 lbs organic carrots ~ roughly chopped into chunks, leave skin on
  • 2 large stalks organic celery ~ roughly chopped into chunks
  • 5 inch ginger root ~ roughly chopped into chunks, leave skin on
  • organic curly or Italian parsley (optional) ~ big stems discarded, coarsely chopped; reserve some for garnish
  • 1-2 scallions ~ ends removed, chopped; reserve some for garnish
  • sea salt  & fresh ground black pepper ~ to taste
  • evaporated cane sugar ~ to taste

INSTRUCTIONS:

  1. In a large stock pot, heat the EVOO on medium-high heat. Sauté onion and garlic until browned.
  2. Add sweet potato, carrots, ginger, and celery. Sauté for about 5 minutes on same heat level. Add more oil if necessary.
  3. Add water. Bring to a rolling boil for about 5 minutes. Be sure your pot doesn’t boil over. Stir occasionally.
  4. Stir in sea salt, sugar, and any spices/seasonings you desire.
  5. Place lid on the pot and let it simmer for about 20 minutes on low heat.
  6. Remove the pot from the stove. Use a hand blender to purée the soup. I opted for a semi-chunky texture.
  7. Stir in some parsley and scallions.
  8. Serve hot. Garnish with parsley & scallions.
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