Glazed Carrot Ginger Soup

This recipe will kick off the FOOD component of this blog and what I hope to be a series of posts sharing my current explorations in the kitchen (i.e., recipes) but also nutritional information I am learning and any other food-related topics I might deem interesting. I highly encourage you all to also share with us your food journeys as well because we learn the most from one another.

I'll start with a carrot ginger soup I made this past weekend that was not only fresh and delicious but also bursting with immune-boosting goodness!

I use the whole carrot (not peeled) because the skins of vegetables contain so much of their vitamins and minerals. Make sure you are using organic whenever possible as the skins of non-organics are covered in harmful pesticides that spread throughout the food. Rich in Vitamin A and antioxidants, not to mention their promotion of super night vision, carrots also have a bright orange color that is a sure sign of their rich nutrients.


















Ginger is an acquired taste but once you take to it ... mmmmm! It's versatile in use and the health benefits are indisputable, ranging from soothing tummy woes to boosting our immune systems to easing muscle pain, just to name a few. It took me a while to accept ginger's distinctive flavor - trying it first in its pickled form with sushi - but I now find its refreshing flavor stimulating and exciting. When cooked, as in a big pot of soup, the flavor of the root is subtle and thus a good way to start introducing ginger into your diet. You want to save the ginger tea for the more advanced ginger lover! This recipe is adapted from Mark Bittman's How to Cook Everything Vegetarian and is subtle but delicious. If you like, you can dock it up to make it more exciting, but start simple and go from there.

1.5 large organic carrots, diced
3-6 teaspoons ginger (depending on how strong you want the flavor), minced
1-2 tablespoons ghee or butter
6 cups water or favorite veggie stock
2 teaspoons agave or maple syrup
salt and pepper
a good shake of cinnamon
a shake of nutmeg
*optional garnishes:
chopped chives, crème fraîche, toasted walnut pieces

In a large soup pot, throw in carrots, ghee, ginger, 3/4 cup of water, agave, salt and pepper. Cook covered on medium heat for 10 minutes or until carrot are tender, stirring occasionally, helping the carrots to glaze in the ghee

Add water or stock, cover pot, cook on high until liquid comes to a boil, then reduce heat and simmer 15 minutes. Blend with an immersion or regular blender until very smooth.

Return to pot and simmer another 10 minutes, adding cinnamon and nutmeg. Season with additional salt and pepper to taste. Ladle into bowls, garnish with chives and/or a dollop of crème fraîche.

I served this with my favorite beet salad and sweet potato cornbread. It's the perfect Spring meal - healthy, refreshing, satisfying, and beautiful. Enjoy!