Ginger Carrot Soup
Wednesday, March 17, 2010 at 7:13AMUsually found in tropical gardens, ginger root - which is actually an underground stem, or rhizome - sprouts large pink and orange flowers that look as if they've been carved out of wax. Although they are a much more common sight in home gardens, carrots (a member of the parsley family) aren't given to such showy blooms. Nevertheless, carrots pack a nutritional punch as impressive as any ginger blossom. Put the two roots together and you've got one of the most delicious flavor combinations I know of. Buy smooth ginger pieces (wrinkled ones are old and dry) and peel the skin away. Ginger is a wonderful digestive aid that strengthens the lining of the upper gastrointestinal tract, protecting against ulcers and parasites. The carotenes from carrots fortify the immune system and help maintain healthy skin and hair. When buying carrots, avoid those with cracks and be sure to remove carrot greenery, as it leaches moisture and vitamins from the roots.
Ingredients: 
2 teaspoons expeller-pressed canola oil
1 medium onion, chopped
3 tablespoons finely chopped fresh ginger root
3 cups carrots, chopped
1 medium potato, peeled and chopped
8 cups vegetable stock
Salt to taste
Dash of dry sherry
Dash of nutmeg
Chopped fresh parsley or cilantro (optional)
Instructions:
1. Heat the canola oil in a large pot, add the onion and ginger, and sauté, stirring, just until the onion is translucent.
2. Add the carrots, potato and vegetable stock. Bring to a boil, cover, reduce heat and boil gently until the vegetables are tender, about 30-45 minutes.
3. Purée the soup in batches in a blender or food processor.
4. Add salt to taste and flavor with the sherry and nutmeg. Serve plain or garnished with chopped fresh parsley or cilantro.
Food as Medicine: Ginger has been shown to significantly reduce both nausea and vomiting associated with "morning sickness" that some women experience during pregnancy.
Reader Comments (8)
This looks, and smells, great! I have it boiling on the stove for dinner tonight. Can't wait to try it.
Dr. Weil, lemon juice in certain soups gives a very good flavor. Can you add lemon juice to your soup?
Angie
Yes of course! Let us know how it tastes to you?
This may be a good thing to have before a plane or boat trip. I tend to get motion sick, and ginger has always been a great help.
Thank you, I just made this soup and it is delicious. A squeeze of fresh lemon juice on top right before serving makes it extra special.
Article says: ''...be sure to remove carrot greenery, as it leaches moisture and vitamins from the roots...''
I say: Aaack!! Please don't throw the greens away! Carrot greens are wonderful in green smoothies.
Wash them well, puree in a blender (old blenders work fine; you don't need to run out and buy a $400 one!) with a cup or two of water, add two bananas (bananas are a key ingredient, don't substitute) and then fill the blender with whatever other fruit you have or like. Use fewer greens if you are just starting out, and you'll gradually learn to add more. Green smoothies rock!
that looks yummy!! i will try this today! and it is healthy as well!! thank you!! :))
I made this for Easter dinner. Everyone sat looking at me...orange soup ? Carrot soup?
'Just try a little bit," I urged.
They each took a tablespoon bite at first.
"Hey, this is good."
"This is really good.'
"Fill my bowl up."
And then the soup tureen was empty.
Looking forward to making this again ~ and eating it all myself !