FREE SHIPPING! On online orders of $74+. Use code: SHIP74 
Access Denied
IMPORTANT! If you’re a store owner, please make sure you have Customer accounts enabled in your Store Admin, as you have customer based locks set up with EasyLockdown app. Enable Customer Accounts
Dinner Tonight: Carrot Ginger Soup
Paula Gallagher on
I picked up a bushel (yes, a bushel) of carrots at a local farm this past weekend. Apparently, it was a great year for carrots around here. With visions of stews, casseroles, and healhy-ish muffins, I hauled the 15 pound bushel of orange goodness home.
First on my recipe list is carrot ginger soup. This is one of those soups that is perfect for cool evenings after spending a day outside. I keep the skin on the carrots, retaining the numerous extra cancer-fighting compounds, including beta-carotene and canthaxanthin. I just give them a really good scrub.
Carrots are nutrition powerhouses. Harvard researchers recently found a strong inverse relationship between diets rich in carrots and the incidence of stroke; women who ate five or more servings of carrots weekly had a 68% lower risk. When 124 lung cancer patients who were not regular smokers were compared with 235 controls in terms of what they ate, carrots were seen to offer the best protection against the disease.
Combine the carrots with anti-inflammatory properties of ginger, and you have a great soup that everyone will love!
Carrot Ginger Soup
2 tsp extra-virgin olive oil
2 cloves garlic, finely chopped
1 medium yellow onion, chopped
2 Tbsp ginger root, grated or minced
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp pepper
4 cups carrots, chopped
3 cups low-sodium vegetable stock
2 cups low-fat milk (dairy or soy)
1/4 cup chopped fresh cilantro
In a large saucepan, heat oil over medium heat and cook the garlic, onion, ginger root, coriander, cumin, salt, and pepper. Cook until onions are soft and translucent. Stir in the carrots until well coated, add the stock, and bring to a boil. Reduce heat, cover, and cook until carrots are very soft, 20 to 30 minutes.
Turn off heat. Using a hand blender, carefully blend the soup until creamy. Add milk or soymilk, reheating gently until just hot. Serve in bowls, with a sprinkle with cilantro.
What are your favorite carrot recipes?
Photo from here, with thanks.
Categories
Categories
Humanized Health - NEW!
Learn about personalized health from top experts! Check out our fascinating new shows every week, available as videos, podcasts and transcripts.:
Our Bloggers
-
Paula Gallagher
Paula is a highly qualified and experienced nutrition counselor on the staff at Village Green.
read more.. -
Margo Gladding
Margo's impressive knowledge base is the result of a unique blend of educational and professional experience.
read more.. -
Dr. Neal Barnard
Dr. Barnard leads programs advocating for preventive medicine, good nutrition, and higher ethical standards in research.
read more.. -
Dr. Joseph Pizzorno
Dr. Joseph Pizzorno, ND is a pioneer of integrative medicine and a leading authority on science-based natural medicine.
read more.. -
Debi Silber
Debi is a registered dietitian with a master’s degree in nutrition, a personal trainer, and whole health coach.
read more..
SEE ALL OF OUR BLOGGERS
Invalid password
Enter
Learning Resources
Consultations
Green Initiatives
Pharmacy/Compounding
Humanized Health
Village Green Blog
Stay Connected
Village Green Apothecary
5415 W Cedar Ln
Bethesda, Maryland, 20814
(301) 530-0800
Toll Free: (800) 869-9159
The information provided on this site is not intended to be a substitute for advice or treatment from a qualified physician, nor is it intended to diagnose or treat a health problem or disease. Consult your physician prior to starting any new health program or if you any questions regarding a medical condition.
© 2023 Village Green Apothecary - All Rights Reserved.