Carrot and Ginger Soup
- 2lbs of carrots, tops removed, washed and rough chopped
- 1 large knub of ginger (2-6 tbsps to taste?) , peeled and rough diced
- Several cloves of garlic, peeled and crushed
- 1/2 to 1 whole onion, rough diced
- 2 tbsp butter, ghee or neutral oil
- 4 cups/1 carton of good vegetable or chicken stock (low sodium/msg free)
- Spices to taste: salt, pepper, cayenne pepper, cumin, curry, tumeric
- If desired: cilantro, or yogurt, or walnut to garnish
Sautee the onion until it smells nice and begins turning translucent (3 minutes or so). Add ginger, garlic, and spices (hold the salt to the end), sautee for another 1-2 minutes. Then add carrot and stock. Bring to a boil, then simmer for 20-30 minutes or until carrots are soft. Cool enough to blend. Serve with optional garnishes, enjoy.
Carrots tonify the qi, while ginger and garlic warm the digestion, making this an especially great recipe for anyone suffering from fatigue, poor appetite, or weak digestion. The onion and other spices are acrid and moving, preventing the qi tonifying action of the carrot from becoming overly constraining. Spices, particularly tumeric, contain compounds that moderate inflammation.