Carrot and Ginger Soup

Carrot and Ginger Soup

This recipe is very low in Cholesterol. 

It is also a good source of Vitamin B6, Folate and Potassium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K and Manganese. 

Serves 3 

1000 g water 

1 stock, cube, vegetable, organic 

1 leek, organic, (washed and finely sliced) 

1 celery, stick, (finely chopped) 

6 carrots, organic, (finely sliced) (600 g)

1 tbsp. ginger, root, organic, (grated) 

1/2 tsp. turmeric, ground, organic 

1 onion, organic, (chopped finely) 

1 tsp. pepper, black, organic 

Combine water, stock cube, leek, celery, carrot, ginger, turmeric and onion together into a saucepan. Cover the saucepan and allow to come to a rolling boil (heat setting 9). Once reached boiling point, reduce the heat to low (heat setting 3.) and allow the mixture to simmer for 10 minutes. After ten minutes have past, remove the soup from the heat and allow to cool slightly. 

Blend the mixture using a hand blender until a desired consistency is produced. Season with pepper before returning the soup to the hob and allow to reheat briefly on a low heat (heat setting 2). Serve into bowls with fresh garden herbs.

Nutritional information:

Carrots are the richest source of beta-carotene, which converts to vitamin A in the body. Vitamin A is essential for tissue growth and repair, thyroid function and iron mobilsation. Carrots are also a great source of vitamin C, B6, potassium and fibre and their consumption has been linked to lower rates of cancer, heart disease, stoke and cholesterol related illnesses. 

Curcumin is the active ingredient in Turmeric, responsible for the distinct yellow colouring and the impressive list of health properties. Turmeric has been linked to the prevention of cancer cell growth and management of inflammatory conditions such as arthritis, asthma, eczema and inflammatory bowel disease. It is a nutritional powerhouse, rich in manganese, zinc, B group vitamins and iron. 

Ginger has potent antioxidant, anti-inflammatory and antimicrobial properties. It helps to boost immune function and combat cellular damage. 

Black pepper contains an active ingredient called piperline that is known to enhance digestion and work as an anti-inflammatory.

Further alchemical developments to consider applying to the recipe; 

Pump up the protein and blend with - beans, cannellini, organic | Lentils, red, organic. | Add mushrooms, organic, cooked to boost immune boosting properties. Add carrot, organic flowers to bring an added dose of sunshine to your soup.

Notes: 

Lentils | dry | 1 cup = 192 g | Lentils | cooked | 1 cup = 198 g | Ratio (dry : water) | 1 : 3 Cooking time | 15 to 20 minutes 1 cup dry yields | 2.5 cups cooked | 495 grams cooked 

Amended source:

Carrot and Ginger Soup | The Healthy Chef