A Delicious and Nourishing Winter Treat
Do you love soups? I love them! Cold in summer or spicy in winter, like this sumptuous Carrot and Ginger Soup. I use ginger almost daily. I add it to my lemon juice in the morning and my tea, and in many dishes.
Ginger belongs to the Zingiberaceae family, and is closely related to turmeric, cardamom, and galangal. It is appreciated not 
only for its taste but also for its many health benefits. The unique fragrance and flavor of ginger come from its natural oils, the most important of which is gingerol. Gingerol is the main bioactive compound and is responsible for many of ginger’s medicinal properties.
Ginger has a long history of use in various forms of traditional and alternative medicine. It is known to aid digestion, reduce nausea, and help fight the flu and common cold. Gingerol has powerful anti-inflammatory and antioxydant effects and might help to support brain function, loose weight, fight inflammation…
Ingredients
- 1 tablespoon cold pressed organic olive oil or coconut oil
- 2 or 3 garlic cloves
- 5 or 6 carrots
- fresh ginger a 2 or 3 cm piece depending on your taste
- 1 tablespoon apple cider vinegar or lemon juice
- 3 cups vegetable broth
- freshly ground black pepper
- 1/2 teaspoon sea salt
- Coconut yogurt to garnish, optional
- fresh Coriander
- 1 Jalapeno or chili, optional
- 1 drop Young Living Nutmeg or Cardamon Culinary Essential Oil
Instructions
-
Heat the oil in a large pot over medium heat. Add the choppe garlic, ginger and chili and cook until softened, stirring occasionally. Add the chopped carrots to the pot, salt and pepper.
-
Stir in the apple cider vinegar (or lemon juice) and broth. Bring to a boil, then reduce the heat, cover and let simmer for 30 minutes.
- Let it cool down a bit before blend it until smooth.
- Add 1 drop Culinary essential oil of your choice as a final touch
-
Serve with chopped coriander and a dollop of coconut yogurt and enjoy.
Recipe inspired by Love & Lemons
Read more about Ginger Health benefits