It is definitely starting to warm up here in Charleston- think 70 degree temps back to back and clear blue skies. I have no complaints since my tolerance for cold weather has drastically waned since moving to the south. Despite this warming trend, there is no need to discount soup as a worthy meal!
You can serve this soup warm or cold according to the weather. Soup is an easy way to pack a lot of nutrition and flavor. Veggies are a must and carrot and ginger has been a combination I’ve been coveting since early December. This dish would complement a protein seamlessly and make for a well-rounded, comforting winter meal.
Nutrition:
Carrots: Carrots are a potent source of beta carotene, the precursor to vitamin A. While animal-based foods provide active vitamin A, plant-based foods provide its precursor carotenoids that will require conversion to vitamin A in the body. While vitamin A is intimately linked to vision, immunity and reproductive health, its precursor carotenoids play a unique role as well, particularly as a powerful antioxidant and anti-inflammatory agent.
Ginger: Ginger is anti-inflammatory, soothing for the intestinal tract, and may alleviate symptoms like nausea.
- 1/2 medium yellow onion, diced
- 1 garlic clove, minced
- 1 tsp fresh ginger
- 3/4 lbs carrots
- 1 tbsp coconut oil
- 2 cups water or broth
- Fresh curly-leaf parsley
- Peel and dice your carrots into 1 inch slices.
- Salute your ginger, garlic and onion in a large stockpot with coconut oil.
- Add carrots and water. Cook for 15 minutes on low-medium heat.
- Blend soup in a blender until you reach desired consistency.
- Serve in two soup bowls and garnish with fresh curly-leaf parsley.