Ginger Carrot Soup
Good anytime of year!
Ginger-Carrot Soup
Carrots pack a nutritional punch as impressive as any ginger blossom. Put the two roots together and you've got one of the most delicious flavor combinations I know of - and a healthy addition to any diet. Buy smooth ginger pieces (wrinkled ones are old and dry) and peel the skin away.
Ingredients
2 teaspoons extra-virgin oil
1 medium onion, chopped
3 tablespoons finely chopped fresh ginger root
3 cups carrots, chopped
1 medium potato, peeled and chopped
8 cups vegetable stock
Salt to taste
Dash of dry sherry (optional)
Dash of nutmeg
Chopped fresh parsley or cilantro (optional)
Instructions
1. Heat the oil in a large pot, add the onion and ginger, and saute, stirring, just until the onion is translucent.
2. Add the carrots, potato and vegetable stock. Bring to a boil, cover, reduce heat and boil gently until the vegetables are tender, about 30-45 minutes.
3. Puree the soup in batches in a blender or food processor.
4. Add salt to taste and flavor with the sherry (optional) and nutmeg. Serve plain or garnished with chopped fresh parsley or cilantro.
Serves 4
Swaps:
Replace ginger with turmeric for a more earthy, anti-inflammatory flavor.
You can also add sweet potato or red lentils for a heartier version.
Weil Nutrition Corner™ Food as Medicine: Ginger is a wonderful digestive aid that strengthens the lining of the upper gastrointestinal tract, protecting against ulcers and parasites. The carotenes from carrots fortify the immune system and help maintain healthy skin and hair. When buying carrots, avoid those with cracks and be sure to remove carrot greenery, as it leaches moisture and vitamins from the roots.
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can i make this with chicken broth?
Sure