Carrot Ginger Soup
The World’s Healthiest Foods website will tell you that carrots are an excellent source of antioxidant compounds and one of the best sources of pro-vitamin A carotene. Carrots can help protect against cardiovascular disease and cancer, and have properties that help protect vision, especially night vision, and can help provide protection against macular degeneration and the development of senile cataracts. The alpha and beta carotene found in carrots can also help protect against certain kinds of cancer.
Ginger has long been known to help ease gastrointestinal distress. It contains the anti-inflammatory compounds gingerols, which are believed to help reduce pain level and improve mobility for sufferers of rheumatoid or osteoarthritis when regularly consumed. It can help protect against colorectal cancer, and has been shown to induce cell death in ovarian cancer cells.
Put these two foods together and you have a real powerhouse of healthy energy. Make soup with that combination and you have an awesomely delicious bowl of healthy energy. Fresh lime juice squeezed in at the end adds a boost of Vitamin C that boosts up the flavor as well.
Carrot Ginger Soup
1 lb. bag peeled mini carrots -OR- 4 cups sliced carrots
1 Tbsp grated fresh ginger root
3/4 cup chopped onion
1 Tbsp olive oil
1 tsp curry powder
1 tsp coriander
4 cups vegetable or chicken stock
salt and pepper to taste
half a lime, juiced, with the peel thinly sliced
Over high heat, bring an inch of water to a boil. Add the carrots, cover, and cook for approximately ten minutes, until just fork tender. Set aside and let cool.
Heat oil in 6-quart soup or stock pot. Add onion and ginger and saute until onion is translucent. Add curry powder and coriander and cook 1 minute to release the spices. Do not let them burn.
Add carrots and stir until they are well coated with the spices. Add 1 cup of the stock, cover, lower the heat and simmer until tender, approximately 10 minutes.
Remove from the heat and, in batches with small amounts of stock, process or blend to a smooth consistency. Or you can just blend the carrots in the soup pot with a stick blender. Return to the heat. Add the rest of the stock, then salt and pepper to taste. Heat through.
Just before serving, add the lime juice. Garnish each serving with a sliver of the lime peel.
Makes 8 servings.
