I love ginger, it is a staple food in my kitchen. I use it almost in any meal I prepare, cooked or raw, and even toss it in my smoothies when I need a little zest.
Ginger is especially good to use in the springtime. According to Ayurveda, spring is the season of rejuvenation. Our body is waking up from a long period of cold and stagnation, so it needs a nutrition boost to get things moving again.
The carrot ginger warming soup is the perfect combination of immune boosting ingredients, which will not only help you defend against nasty cold and flu viruses, but will also aid in the natural removal of built up waste and mucous from your body.
Ginger is known for its anti-inflammatory properties. Its active compounds, called gingerols, are busy little workers moving around in your body to put off fires. Ginger has been used in traditional medicine to treat conditions such as digestive disorders, joint pain and inflammation, as well as allergies and cold symptoms.
Turmeric is another great spice I use frequently in my kitchen. The benefits of turmeric are endless. It too does a great job in shutting off inflammation in your body. The best way to witness the healing effects of turmeric is to prepare a potion for your skin if you suffer from acne or other inflammatory conditions. Mix a pinch of turmeric powder in some coconut oil or ghee, apply it on your skin and leave on for 5-10 min. It works miracles!
The pungent taste of ginger and turmeric in combination with the sweetness of cooked carrots, sweet potato and celery is to die for. This soup is so incredibly delicious; you would not stop at one serving. Totally ok though, as it is very low in calories, yet super high in nutrition. It’s warming flavors and grounding properties will help to strengthen your body and give it the nutritional support it needs this time of year.
Enjoy every slurp!
- 2-3 medium carrots (peeled and chopped up into large pieces)
- ½ sweet potato (it adds a very nice, creamy texture to this soup)
- 2-3 stalks of fresh celery
- 1 inch piece ginger root (peeled)
- ½ teaspoon turmeric powder
- ¼ teaspoon black pepper
- ¼ cloves
- 1 Tbsp EVOO
- Cilantro or parsley to garnish (optional)
- Sea salt to taste
- Place all ingredients (except cilantro or parsley) in a large pot
- Cover with water and bring to a boil
- Lower the heat and let simmer for 25-30 min
- Turn off heat and let cool for 5 min
- Blend until smooth using a hand mixer or food processor
- Garnish with cilantro or parsley if using and serve immediately