Ginger Carrot Soup – Thanksgiving Recipe

Food as Medicine

Ginger is traditionally used in herbal medicine as an upset stomach reliever. It has been clinically demonstrated to help prevent nausea and vomiting associated with motion sickness, vomiting and/or seasickness.

Ginger is also a natural blood thinner that lessen the ability of blood platelets to stick together helping to increase circulation.

Overall, ginger may be used to help treat a number of conditions such as:

Lack of appetite

Digestive spasms

Indigestion

Dyspepsia, a condition whose symptoms include feeling full

earlier than expected when eating, as well as chronic or recurring

pain in the upper abdomen

Flatulent colic, a feeling characterized by severe pain in the

abdomen due to spasm or obstruction

Most of the benefits of carrots can be attributed to their beta-carotene and fiber content. Furthermore, they are rich in vitamin A, vitamin C, vitamin K, vitamin B8, pantothenic acid, folate, potassium, iron, copper, and manganese. These nutrients help in overall health by lowering blood pressure (potassium), boosting immunity (vitamin C), improving digestion (fiver), reducing cancer – colon (beta-carotene) and preventing macular degeneration - vision (vitamin A).

Ingredients

Serves: 4

·         8 carrots, peeled and roughly chopped

·         2 small zucchini, peeled and roughly chopped

·         1 small onion, diced

·         1 apple, peeled and roughly chopped

·         2 tbsp. fresh ginger, minced

·         1 tsp. turmeric

·         Pinch of cinnamon

·         4 cups chicken or vegetable stock

·         1 cup coconut milk; (optional)

·         Olive oil or coconut oil enough for sauté ingredients

·         Celtic sea salt and freshly ground black pepper

Instructions

1.      Heat cooking oil in a saucepan placed over a medium-high heat.

2.      Add the ginger and the onion and cook until fragrant, about 4 minutes.

3.      Add all the remaining vegetables, the apple, and the spices.

4.      Give everything a good stir, and cook until the carrots are soft.

5.      Pour in the stock and bring to a boil, lower the heat. Simmer for 25 to 30 minutes.

6.      Puree the soup using an immersion blender, or in batches using a blender.

7.      Pour in the coconut milk, season to taste, and serve warm. 

Please forward this recipe to your family, friends or anyone who would love to try it! 

To a Happy Thanksgiving!