Ginger is an herb that has been used for centuries for its flavor and medicinal properties. It adds a kick of flavor to both sweet and savory dishes, and has been shown to relieve nausea and upset stomachs, as well as lower blood sugar levels. Although ginger can be taken as a supplement, it’s much tastier in its natural form.
Carrot Ginger Soup
3 tablespoons unsalted butter
1 ½ pounds carrots (6-7 large carrots), peeled and sliced thin
2 cups chopped white or yellow onion
Salt, to taste
1 teaspoon minced ginger
2 cups vegetable stock
2 cups water
3 large strips of zest from an orange
Chopped chives, parsley, dill, or fennel for garnish
1. Melt the butter in a soup pot over medium heat and cook the onions and carrot, stirring occasionally, until the onions soften, about 5 to 8 minutes. Do not let the onions or carrots brown. Sprinkle a teaspoon of salt over the carrots and onions as they cook.
2. Add the stock, water, ginger, and strips of orange zest. Bring to a simmer, cover, and cook until the carrots soften, about 20
3. Remove the strips of orange zest and discard. Working in small batches, pour the soup into a blender and purée until completely smooth. Add more salt to taste.
4. Garnish with chopped chives, parsley, or fennel fronds.
Recipe from Simply Recipes