Monday, May 23, 2011

Carrot Ginger Soup

This soup is perfect for cold rainy days. Rain rain, please go away! I made this beautifully colored soup to bring a little color into my day.

Makes 8 servings

6 carrots
1 medium onion
1 teaspoon sea salt
6 inch piece fresh ginger
Parsley to garnish


1. Wash, peel, and cut carrots and onion into chunks.
2. Place vegetables and salt in a pot.
3. Add 4 cups water and bring to a boil.
4. Cover with a lid and simmer on low heat for 25 minutes.
5. Transfer soup into blender, adding water to achieve desired consistency.
6. When blending is done, squeeze juice from grated ginger and add to soup.
Variations: Sauté vegetables before cooking for extra flavor. Substitute carrots with squash, parsnip, or beets. Squash and beets need 35-40 minutes to cook.
Carrots are a very versatile vegetable that kids will love raw as a snack or cooked in a variety of meals. The carrot is a root vegetable belonging to the Umbelliferae family along with parsnips, cumin and dill which all have the umbrella-like flower clusters that characterize this family of plants. Carrots are especially high in Vitamin A and beta carotene which are necessary for maintaining healthy eyesight.

Ginger: Wellness Superstar!
Incorporating ginger into a kid’s diet can be a bit tricky because of the unique taste but it adds great flavor to a variety of dishes and has many health benefits. Ginger is widely used across the world and can be used both as a spice and for medicinal purposes. Eating ginger is excellent for preventing and easing illnesses including nausea. It also promotes overall health as it is full of Vitamin B-6 and B-5 as well as potassium which is necessary for controlling heart rate and blood pressure.

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