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Ginger Carrot Soup

in The Too Busy to Diet Blog on November 18, 2014

Written by Claire Allen, MSCP graduate dietetic student at the University of Illinois at Chicago. Brrrr…I woke up this morning and it was a chilly 14 degrees outside!  It suddenly feels like February in Chicago, which requires some warm, home-cooked meals to get through these chilly days.  I came across this delicious ginger-carrot soup, which is packed fully of anti-inflammatory benefits.   Ginger is native to southeastern Asia and has been valued for the past 2000 years for both its therapeutic as well as well as culinary properties.  Historically, ginger has a tradition of being effective in alleviating symptoms of gastrointestinal distress, as well offering anti-inflammatory benefits.  Fresh ginger can be stored in the refrigerator for up to three weeks if left unpeeled, and up to six months in the freezer.   To prepare ginger, remove the skin from the fresh mature ginger and peel with a paring knife.  The root can then be sliced, minced or julienned.   Depending on when ginger is added during the cooking process will affect its taste in the dish.  Added to the beginning it will lend a subtle flavor, while added at the end it will deliver a pungent taste.  Ginger can be used to spice up sautéed vegetables, or paired with other ingredients such as carrots to make soups.  I hope you enjoy the ginger-carrot soup this week, and that it keeps you warm!

http://www.simplyrecipes.com/recipes/carrot_ginger_soup/