Summer is well and truly over and we are headed into the throws of autumn. This can mean that cold and flu season is looming large and we feel the need for medicinal, warm, and soothing food to feed ourselves and our precious families. This carrot and ginger soup is easily thrown together and will provide you with many flu-fighting nutrients. The carrots are full of vitamin A which is super for helping to detox the liver. Ginger, lemon rind, and the turmeric in the curry powder are anti-oxidative and anti-inflammatory which helps promote the immune system. This simple and easy soup recipe is a great way to boost your vitamin intake if you are feeling run down or needing a bit of extra comfort. Plus, it's very tasty. So let's go make soup!!
-vegan
-wheat free
-gluten free
-dairy free
-oil free
You will need a hand blender or other type of blender to purée the soup.
Ingredients:
1 large onion
450 g (1 lb) carrots
200 g (7 large) mushrooms of choice
2 medium sized tomatoes
2 tsp curry powder
1/2 tsp grated fresh ginger
1/2 tsp grated lemon rind
1 1/2 litres (6 cups) vegetable stock
4 Tbsp (1/4 cup) water
salt and pepper to taste
Instructions:
Chop the carrots, onion, mushrooms, and tomatoes into large chunks.
Grate the lemon rind and ginger.
In a large pot with a lid, heat the water and add the carrots and onions. Let those sweat on a low simmer with the lid on for 20-25 minutes.
Add the curry powder and stir well.
Add the vegetable stock and bring it all to a boil.
Stir in the lemon rind, ginger, tomatoes, and mushrooms.
Simmer uncovered for 10-15 minutes or until the carrots are soft.
Using your hand blender, purée the soup until nice and smooth. Add more water or stock if it's too thick.
Season with salt and pepper to taste.
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