Creamy Carrot Ginger Soup – Tonic for Cold (or Wet) Winter Days
Soups are great any time of year, but especially as the weather starts to get colder (and in our case recently, wetter), soups are a great way to start a meal or even to have as a main course. Did you know soup has existed as far back as 22,000 years ago? The name came from the French word for broth, by way of Germanic tribes that used a similar Latin word for “bread soaked in broth.” That word was derived from the word “sop” – or using a piece of bread to soak a stew or soup. Got it?
Getting to healthy eating, if you have a large appetite and a desire to lose weight, a warm cup of soup at the start of a meal can help fill you up – so you eat less! Soups also by design are eaten hot, which warms the belly and torso and generally makes you feel better. On top of all that, carrots and ginger themselves are extremely nutritious. Carrots of course are helpful for your eyes, but they also are among the best antioxidant vegetables. Ginger has many wonderful benefits, among them as an anti-inflammatory, and also for heart health. Put together and this is one dynamic vegetable-spice combo.
Here is a go-to recipe of mine, where I use carrot as the main ingredient, but you can easily substitute carrot with butternut squash (skin removed), asparagus, spinach, broccoli or cauliflower and have something just as yummy.
Recipe: Creamy Carrot Ginger Soup
Serves 3 to 4
6 – 8 organic carrots, unseeded and roughly chopped
1 yellow onion, diced
1-inch piece ginger, peeled and diced
1-14 fluid ounce can coconut milk
Sea salt to taste
1/2 cup filtered water, or more
Place all ingredients into a saucepan and cover with water to just cover the vegetables. Add a pinch of sea salt. Bring it to a boil and then reduce the heat to low, cover and simmer until vegetables are soft, about 15 minutes.
Transfer to a blender and blend until smooth and creamy. Season to taste.