Carrot and ginger soup is an excellent way to include a little bit of this delicious, zesty root in your diet. Ginger has been used as a spice and for medicinal purposes down through the ages. It dates back to some of the earliest Chinese as well as Roman writings.
It was most well-known for medicinal use as a digestive-aid, to relieve stomach ache, and relieve nausea and diarrhea. It is believed to be because of the spice’s high levels of
gingerol; a powerful component that gives it its natural zingy flavour,
and which is purported to act as an anti-inflammatory in the body.
Whatever the reasons for using ginger have been in the past, we know it as a great flavoring for many dishes. We use it in stir fry recipes as well as numerous soups and stews.
The carrot and ginger soup recipe here is just another example of how this little root (it is actually a rhizome, which is a stem that grows underground) gives us flavor as well as health benefits. So let your medicine be your food and your food be your medicine, as they say, and enjoy this delicious soup recipe soon!
Carrot and Ginger Soup
2 tbsp. butter
1 onion, chopped
1 celery stick, chopped
1 potato, chopped
2 lb carrots, chopped
2 tsp. crushed fresh root ginger
5 cups vegetable stock
7 tbsp. whipping cream
good pinch of freshly grated nutmeg
salt and ground black pepper to taste
How we make it
Put the butter or margarine, onion and celery into a large pan
and cook for about 5 minutes, until softened.
Stir in the potato, carrots, ginger and stock. Bring to a boil.
Reduce the heat to low, cover and simmer for about 20 minutes.
Pour the soup into a blender or food processor and process
until it's smooth. Alternatively, use a vegetable mill to puree the
Return the soup to the pan. Stir in the cream and nutmeg and
season with salt and pepper to taste. Reheat gently, but DO NOT
allow the soup to boil again (because of the cream). Serve hot.
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