Direct from Dr. Andrew Weil’s archives of anti-inflammatory recipes, Ginger Carrot soup is a wonderful fall soup with medicinal benefits! According to Dr. Weil, “Ginger is a wonderful digestive aid that strengthens the lining of the digestive tract, and protects against ulcers and parasites” Carrots have many medicinal benefits including improving liver function, stimulating the elimination of waste in our body, and treats indigestion and heartburn. Carrots also help strengthen the immune system and help maintain healthy skin and hair!
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 nutmeg
Chopped fresh parsley or cilantro (optional)
- Heat the canola oil in a large pot, add the onion and ginger, and sauté, stirring, just until the onion is translucent.
- 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.
- Purée the soup in batches in a blender or food processor.
- Add salt to taste and flavor with the sherry and nutmeg. Serve plain or garnished with chopped fresh parsley or cilantro.