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.
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