I was thinking about which fall recipe to share with you guys and this creamy carrot ginger soup came to mind. I nearly survived on it the first 4 months of my pregnancy! I was feeling terribly nauseous but I have to say, the ginger in this soup really soothed my stomach.
Sometimes the most delicious things to eat are the simplest ones, and that’s what this soup is. Easy, simple, quick, and with very few ingredients, all my favorite qualities in a recipe (those that know me, know I have no patience to spend hours in the kitchen). Quick recipes that I can store in the fridge are becoming more and more my thing with this baby fever I have. Once baby is born I plan to have some soups and healthy pasta sauces frozen in the freezer and ready to defrost and eat. I will probably have no time but that’s not an excuse to order in unhealthy food. When your breastfeeding all of those nutrients go to the baby, and I want to make sure she’s well nourished.
We often take for granted all the health benefits in carrots thinking that they have “too much sugar”. This is nonsense, 1 cup of carrots only has 6 grams of sugar plus they are very high in fiber which prevent the sugar from spiking in your blood. They are also a significant source of vitamin A in the form of beta carotene, vitamin C, potassium, and Vitamin K. This amazing combo of vitamins and minerals results on then following health benefits:
- Eye and vision health specially as someone ages
- Decreased risk of heart disease due to their ability to lower cholesterol
- Cancer protection, specially leukemia cells and recurrent cancers
- Boosting skin health and wound healing
- Brain health and Alzheimer protection (I feel like I really need to take advantage of this with my pregnancy brain)
- 2 tb ghee
- 1 ½ lb of chopped and peeled carrots (about 4 cups)
- 1 medium chopped onion
- 2 cups of low sodium vegetables broth (homemade is always best)
- 3 cups of water
- 1 tb of ginger
- Juice of 1 lemon divided
- ½ tsp of lemon peel
- 1 garlic clove
- Salt to taste
- Melt in the ghee in a large soup pot and add carrots and onion. Sauté for about 7 minutes in medium heat without letting the onions brown.
- Once the onions are translucent, add the water, vegetable stock, ginger, lemon peel, and the juice of ½ lemon. Bring it to simmer, cover, and let it cook for about 12-15 minutes.
- Once the carrots look softer, transfer the soup to the blender and add the other ½ lemon juice, the garlic clove, and the salt to taste. Blend until smooth.
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