CARROT GINGER SOUP

The saying is, “Starve a Cold, Feed a Fever”. Well, this week I had both and did not find this phrase comforting. I didn’t have much of an appetite, but I knew that I needed lots of vitamins and fluids to strengthen my immune system and clear the virus. I tried to think of something comforting that was high in Vitamin A, Vitamin C and garlic. I ended up with Carrot Ginger Soup.

Carrots' antioxidant compounds boost the immune system, help protect against cardiovascular disease and cancer and promote good vision. They support lung health and are an important vegetable for individuals often exposed to cigarette smoke. Carrots are an excellent source of vitamin A and a very good source of vitamin C, vitamin K, dietary fiber and potassium. Ginger is a wonderful digestive aid as it greatly soothes the intestines and decreases nausea and vomiting. It is a potent anti-inflammatory that reduces pain and improves mobility in those with osteoarthritis or rheumatoid arthritis. Ginger has antioxidant, anti-inflammatory and anti-tumor effects on cells, which makes it an important food in the prevention of cancer.

I could write a book about the amazing healing powers of garlic. For now, I will only mention that the sulfur-containing compounds in garlic, as well as onions, are powerful antibacterial and antiviral agents that join forces with vitamin C to help kill harmful microbes. They are incredibly effective against common infections like colds, flu and stomach viruses.

INGREDIENTS

• 1½ cups washed, peeled and chopped carrots
• 3 cloves minced garlic
• 4 tablespoons of minced fresh ginger
• 1 diced medium onion
• 2 tablespoons olive oil
• 3 cups vegetable or chicken broth
• ¼ cup orange juice
• sea salt and pepper to taste
• optional freshly snipped chives

DIRECTIONS

Heat olive oil over medium heat in the bottom of a stockpot. Add onions and cook until soft, but do not brown. Add ginger and garlic and cook until soft and fragrant, about 2-3 minutes.

Add carrots, broth and orange juice. Bring to a boil, then reduce heat and simmer about 20-30 minutes, until carrots are very tender. I used an immersion blender to puree the soup, but if you do not have one, puree in batches in a blender. I like a chunkier soup, although if you have a sore throat, you might want it as pureed as possible.

You can thin this soup with additional broth as needed. Season to taste with sea salt and garnish with fresh snipped chives.