WE’RE in the middle of the cold and flu season so help keep those bugs away with a healthy carrot and ginger soup. It will keep you warm on those cold nights plus give you a kick thanks to the health benefits of ginger.
Ginger has been used for many years as a traditional medicine to treat cold symptoms and helps reduce aches and pains, plus ginger is known to help reduce nausea and aid digestion.
This delicious soup is best served warm with toasted bread on a cold winter’s night.
Carrot and ginger soup – serves 4-5
Ingredients
3 tablespoons unsalted butter.
6-7 large carrots, peeled and thinly sliced.
2 cups chopped white onion.
1 teaspoon minced ginger.
2 cups water.
2 cups vegetable stock.
3 large strips of zest from an orange.
Salt.
Chopped chives, parsley or dill for garnish.
Method
1. Melt the butter in a large pot, add the onions and carrots and cook until the onions soften – about 5-8 minutes. Be careful not to let the onions or carrots brown. Sprinkle a teaspoon of salt over the carrots and onions as they cook.
2. Add the stock, water, ginger and strips of orange zest to the pot and bring to a simmer. Cover and cook until the carrot softens, which should take about 20 minutes.
3. Remove the strips of orange zest and, working in small batches, pour the soup into the blender and puree until completely smooth. Add salt to taste throughout the blending.
4. Garnish with herbs and serve with warm bread.
