We hate to say it, but cold season is fast approaching. Sooner or later, someone in your household is going to catch a bug. Here at FRESH, we swear by this Carrot Ginger Soup. Full of healthful vegetables and cleansing ginger, it’s a great way to boost your immune system, whether you’re feeling under the weather or not. Don’t skip the orange zest in this recipe—it adds a welcome brightness.
Did you know?
Fresh ginger root is full of antioxidants and provides anti-inflammatory relief. Though its flavour is spicy and pungent, a little goes a long way. Next time you have a sore throat, try making your own ginger tea with hot water, fresh ginger root, lemon and honey.
3 tbsp (45 mL) butter
1 1/2 lb (0.5 kg) carrots, peeled and sliced thin
2 cups (500 mL) white onions, chopped
1 tsp (5 mL) ginger, minced
2 cups (500 mL) chicken or vegetable stock
2 cups (500 mL) water
3 large strips of zest from an orange
salt to taste
chopped chives for garnish
Melt the butter in a soup pot over medium heat and cook the onions and carrots, stirring occasionally, until the onions soften, about 5 to 8 minutes. Do not let the onions or carrots brown. Sprinkle a teaspoon (5 mL) of salt over the carrots and onions as they cook.
Add the stock and water, along with the ginger and orange zest. Bring to a simmer, cover and cook until the carrots soften, about 20 minutes.
Remove the strips of orange zest and discard. Working in small batches, pour the soup into a blender and purée until completely smooth. Add more salt to taste. Garnish with fresh chopped chives.