Carrot Ginger Soup is wonderful for the cold fall/winter/early spring months. Before I share the recipe with you, here is a little food science tidbit for your tastebuds.
Ginger is highly effective for motion sickness. Trials done at St. Bartholomew’s hospital in London in 1990 found the herb more effective than conventional medicines in relieving postoperative nausea.
(A. Chevallier, Encyclopedia of Herbal Medicine. 2000. 155) I can attest to the effectiveness of ginger! My mother was sick with a cold the other weekend and planning to sing in a concert a few hours away. My sister and I decided to travel with her. The day before, my mother’s voice teacher encouraged her to use ginger as part of a natural remedy treatment. Since we were going to travel over windy roads, and i had a trigonometry assignment to finish, I decided to chew on a piece of the golden root to prevent motion sickness. Guess what!!! It totally worked!!! I would highly recommend fresh ginger as an antiemetic (anti nausea remedy)! Only chew a little piece since it is very strong.
For this recipe, I had to tone down the ginger by adding more carrots since I originally started off with 2 tbsp of ginger, thus the happy medium would be to use 1 tbsp ginger. Let me know what you think!
Carrot Ginger Soup
8 regular carrots
1 yellow onion
3 cloves of garlic
6 cups vegetable “chicken” broth
2 red potatoes
1 1/2 tbsp fresh ginger (about 1 thumbnail size and 1/2)
1/2 c coconut milk
Chop all vegetables add everything except coconut milk. Bring to boil and heat until vegetables are tender. Then reduce heat. Add coconut milk, stir. Take a few cups at a time and pour into a high powered blender. Blend until smooth. Drizzle with garlic coconut cream. Serve hot.
Garlic Coconut Cream
2 cloves garlic, minced
1/2 c coconut milk.
Sauté garlic in saucepan until tender. Add the coconut milk, let simmer for a few minutes. Then remove from heat, let it cool. Pour into a clean bottle with a small tip (like a hairstyling bottle) drizzle onto soup! Garnish with fresh shaved beets stir for color and add a sprig of parsley! Bon Appetite!
8 curly kale leaves
5 garlic cloves
1/2 yellow or white onion (you can use more onion if you don’t have enough garlic)
handfull of italian parsley
handfull of fresh basil
1 Tbsp coconut oil
Strip the stem off the kale leaves (discard stem) and chop the leafy part into small chunks, chop the onion, garlic, parsley and basil.
Sautee the onion and garlic with some coconut oil and a few tbsp of water in a large sauce pan or wok. Once onion is translucent and soft, add the kale, parsley, and basil. Continue to stir for a couple minutes until coated with with the chopped onion and garlic. Make sure you still have that bright green color left in the kale. remove from heat. Top with some pine nuts! Enjoy