Simple, healthy ingredients can be very beneficial for healing inflammation, and carrot ginger soup is no exception. A recent trip to Berkeley’s Mission: Heirloom, an organic, completely holistic, predominantly paleolithic restaurant, reminded me just how good so few ingredients can be.
The big revelation came in a glorious bowl of carrot ginger soup, one so simple that every ingredient could be detected by flavor, and they all came together harmoniously.
We’ve recreated a similar recipe here for you to enjoy, but before jumping into the kitchen, a few notes about WHY this simple combination of 6 ingredients creates culinary and wellness magic.
Why is This Soup Healthy?
one of the richest source of beta-carotene which the body uses to convert into Vitamin A, allowing us to fight oxidative stress in the body and on our skin, revealing a brighter complexion with less damage from the sun; beta-carotene also protects our eyes from the development of cataracts and macular degeneration, a deterioration of the retina that may result in loss of vision
a powerful digestive aid that helps with nausea, motion sickness, and gastrointestinal issues; additionally, gingerols, an anti-inflammatory component in ginger, has the ability to prevent inflammatory response in the body
one of nature’s most potent anti-inflammatory foods, turmeric contains high concentrations of curcumin which studies identify as powerful at reducing inflammation as some prescription and over-the-counter medications; turmeric can help with stiffness, swelling, and arthritis
used to regulate blood sugar and stimulate circulation and digestion
a medium chain fatty acid that the body can use almost entirely for energy (meaning very little is stored as body fat); coconut also contains caprylic acid, a natural anti-fungal food, making coconut a helpful addition to Candida diets
quality sun-dried sea salt contains up to 82 trace minerals that support biological function; minerals that are not present in traditional table salt
Carrot Ginger Soup
Makes approximately 6 cups
1/4 cup coconut oil, divided
1 1/2 lbs carrots, cut into 1/2-in rounds
1 tablespoon freshly grated ginger root
1 tablespoon freshly grated turmeric root
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
4 cups of water or vegetable stock
Heat a medium saucepan over medium-high heat. Add 2 tablespoons of coconut oil to the pan, and when melted, add the carrots, ginger, turmeric, cinnamon, and sea salt. Saute for 5 minutes, then add the water or vegetable stock, and cover. Bring to a boil, reduce to a simmer, and simmer until the carrots are tender, about 20 minutes.
Remove from stovetop, cool slightly, and then transfer soup to a blender. Cover the lid of the blender with a dishtowel to prevent splattering, and blend until smooth, adding the remaining 2 tablespoons of coconut oil in the last 30 seconds.
Transfer to bowls and finish with a drizzle of extra virgin olive oil and a few lavender buds for an exquisite sensory experience.
Originally posted 2015-07-06 12:03:17.