5-Ingredient Carrot Ginger Soup

This is the set-it and forget-it recipe. Let this one simmer away in the background on a busy weekday or during your weekend chores and you’ll have delicious nutritious soup prepared for the whole week!

Did you know that some veggies increase their nutrient availability when they are cooked? Take carrots for example, the cooking process breaks down their hard cell walls increasing the availability of the phytonutrient beta-carotene for easier nutrient absorption in our digestive system.

But the goodness of this recipe doesn’t stop there. Enter ginger and garlic, the dynamic duo in this soup, acting as immune superheroes and infusing the dish with antioxidants allicin and gingerol. These components contribute to the soup's robust and warming profile.

Garlic, rich in the potent antioxidant allicin, plays a crucial role in supporting our immune system by offering anti-inflammatory and anti-viral properties. Meanwhile, ginger, a staple in traditional medicine for centuries, brings a myriad of potential health benefits. Its anti-inflammatory properties, pain-relieving effects, digestive support, and anti-bacterial attributes make it a powerful addition to the recipe. Some research even suggests that gingerol helps lower blood pressure and improve insulin sensitivity and glucose metabolism! Who knew a humble root could do so much for our health!?

As fall and winter set in, now is the perfect time to up our intake of these warming spices. Packed with the goodness of carrots, ginger, and garlic, each serving of this soup provides a powerhouse of nutrients, supporting your immune system, promoting digestive health, and offering a natural boost to overall well-being during the cold days.

I hope that this simple and nourishing soup finds its way onto your table during this busy winter season.

Recipe:

• 5 large carrots

• 1 whole head of garlic

• 1 medium onion

• 1/2 inch piece fresh ginger

• 1 tsp curry powder

• Optional: 1 can coconut milk for added creaminess

Pop all the ingredients  (except coconut milk) together in a pot with 3 liters of water and salt to taste (about 2 tsp)... no need to do any fancy chopping here as we’re going to blend it up later.

Simmer for 1-3 hours. Let cool. Transfer to a blender and blend until smooth.

Serve warm topped with coconut milk from the can for some added creaminess.

This is a delicious side-soup as is, or if you want to turn it into more of a meal, add a couple slices of crunchy bread, some roasted chickpeas, pumpkin or sunflower seeds, and chopped fresh parsley.