Hope is faith holding out its hand in the dark.  -George Iles

Sunday, June 21, 2009

Carrot Ginger Soup

Here is a recipe I came across. It sounds like a delicious summer soup for all  Fibro sufferers who are trying to eat healthier.

"With main ingredients such as carrots, ginger and onions, this soup is loaded with excellent sources of vitamin A such as carotenes, vitamin C, vitamin K, vitamin B6, vitamin B1, chromium, potassium, biotin, folic acid, fiber and flavonoids such as quercetin."

1 1/2 cups yellow onion medium dice (approximately 1 medium onion)
1 tablespoon olive oil
1 1/2 pounds carrots, peeled and cut into 1-inch pieces
2 cups vegetable stock
2 cups water
1 1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1 tablespoon agave nectar
1 tablespoon fresh ginger juice (about 2 inches of ginger root)
Chopped fresh parsley chopped for garnish

In a medium stock pot, warm oil on medium heat, add onions and stir to coat with oil. Sweat the onions for just a few minutes, stirring occasionally. You do not want onions to turn brown but just to become soft and translucent. A lid is helpful in preventing onions from browning.

Add carrots. Stir to coat with oil and cover with lid and cook for 2 more minutes.

Add vegetable stock, water, sea salt, black pepper and agave nectar. Cover and cook on medium heat for about 10 minutes or until carrots are soft. Use fork to test carrots.

While carrots are cooking, make fresh ginger juice. Peel the skin, finely grate ginger with a microplane or a ginger grater. Squeeze grated ginger over mesh strainer placed on top of a bowl. Set ginger juice aside to season soup.

Transfer carrots, onions and juice to high speed blender. Add cooking liquid — the stock less the solids — to cover the top of the carrots and onions and blend until smooth. Continue to add liquid to reach desired creamy consistency. It should be soupy, not thick like baby food. At this time, taste the soup and add salt, pepper or ginger to taste. Transfer soup back to pot until ready to serve. Serve hot, and garnish with finely chopped fresh parsley.

Makes 4 to 6 cups.


Danielle Heard

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