Ginger Carrot Soup
If you have ever read any of my other blogs, then you know I love soup! This recipe is one of my favorites in the winter and at least one of my children love it.I can usually entice both of them to eat carrots thanks to the variety of colors they come in. One loves purple carrots and the other likes them in all colors.
Health Benefits of Carrots
Carrots have long been hailed for benefiting eyesight due to their high content of beta-carotine which is converted to Vitamin A in the liver. A study found that people who consumed a large amount of beta-carotine had a 40 percent lower risk of macular degeneration than those who consumed smaller amounts. Carrots are one of the only plants known to produce falcarinol, a natural pesticide that protects its roots from fungal disease. It is believed that this natural component is what helps lower the risk of lung cancer, breast cancer and colon cancer in some studies. Another really great reason to eat carrots, is its ability to slow down the aging process. The high levels of beta-carotine act as an antioxidant which helps slow down the aging of cells. Who doesnt want that?
Health Benefits of Ginger Ginger has long been used by Chinese Medicine Practitioners for its many medicinal properties. A few of its many uses are for digestion, reducing nausea and to help combat the flu and the common cold. You will often find it accompanying your sushi in a pickled form to help aid in digestion. Gingerol is the main bioactive compund in ginger which gives it is anti-inflammatory and antioxidant effects. In my clinic I often perscribe it in its raw form boiled with hot water in the morning to help stimulate the appetite for those who skip breakfast due to a lack of appetite. It can greatly help morning sickness as well if the pattern which is causing the nausea is due to cold. Otherwise you better try peppermint. This can be determined by a qualified Chinese Medicine Practitioner. For morning sickness, I suggest a ginger tea raw or prepared along side Ginger Essential Oil used aromatically. Its ani-inflammatory effects can help reduce muscle pain due to excersing. One study showed, consuming 2 grams of ginger per day for 11 days significantly reduced pain from working out. For this same reason, it can also benefit arthritis, fibromyalgia, alzheimers and many other inflammatory conditions. The active ingredient, Gingerol, can help lower the risk of infections. It can inhibit the growth of many different types of bacteria making this root a highly important addition to your daily regimen during cold and flu season.
Together ginger and carrots rock! I hope you and your family enjoy my recipe as much as we do! One batch goes in just a day and fills us with a ton of beta-carotine/gingerol power coursing through our system, doing what they do best. I haven’t even gone into the goodness of the garlic, onion, celery, chicken stock and avacado oil in this recipe! Yikes! So much goodness!
Recipe
10-12 whole carrots of any color peeled and chopped 3-4 cloves of garlic minced 1/2 an onion diced 2 celery sticks chopped
1TBS of minced raw ginger 2 TBS of Avacado oil 4-5 cups of organic chicken stock or chicken bone broth 1tsp sea salt to taste (adjust to your liking) 21 season salute (trader joes) 1/4 tsp of cumin 1/4 tsp black pepper sprinkle of cinnamon
In a pressure cooker or regular pot, sautée the onions, garlic, celery and ginger until softened. Add in the seasonings, carrots and stock. If making in pressure cooker, cook at high pressure for 10 minutes. If in a regular pot, cook until carrots have softened. About 15-20 minutes. Blend in vitamix, blender or with a hand blender and enjoy!
If your interested in learning more about how Chinese Medicine and Nutrition can benefit you, contact Chantal at freeflowhealth@gmail.com or call 619-793-7030.