This Carrot Ginger Soup was recently sent to me from a patient. Ginger is a popular ingredient in cooking, and especially in Asian and Indian cuisine. It has also been used for thousands of years for medicinal purposes. Here are some key points about ginger:
- Ginger has long been used for culinary and medicinal purpose.
- Possible health benefits include reducing nausea, pain, and inflammation.
- Ginger can be used to make tea, chopped or crushed in curries and savory dishes, and dried or crystalized in sweets and confectionary [Source].
Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. They also have a number of health benefits. They’re a weight-loss-friendly food and have been linked to lower cholesterol levels and improved eye health [Source].
The information in this article is not intended to diagnose, treat, cure, or prevent any disease state or medical condition and has not been evaluated by the <a href="https://www.fda.gov/" target="_blank" rel="noopener noreferrer">FDA</a>. This is not intended to replace any recommendations by or relationship with your physician. The references included in each article allude to the level of scientific rigor I have applied to my writing. When changes become apparent we will update the information if appropriate.
| Carrot Ginger Soup |
- 8 chopped carrots
- 2 chopped zucchini
- 2 tbsp fresh minced ginger
- 1 tsp Turmeric
- 1 medium diced onion
- 1 diced apple
- 1-2 tsp Cinnamon
- 3 tbsp cooking oil/fat
- 4 cups Chicken Stock
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Ingredients
Servings:
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- Melt fat and sauté onion and ginger.
- Add all other ingredients and cook until carrots are soft.
- Add stock and bring to boil. Simmer 30 minutes.
- Use blender to purée. Enjoy.
