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Immune Boosting Roasted Carrot Ginger Soup Recipe

January 5, 2017

Here in Central Oregon it has been reeeaallllyy cold, snowy and icy lately. That makes me want to eat soup. Lots and lots of soup. Warm, delicious, nourishing nutrient dense and packed with flavor soup.

 

I was feeling creative, so I wanted to make up my own soup recipe. I thought it would taste pretty good, but was happily surprised at how amazingly good it turned out. Both of my sons loved it (which is saying a whole lot for the one who immediately said he wasn’t hungry when I told him what was for dinner) and my husband said it was the best soup I have ever made.

Besides being delicious, this recipe is great for staying healthy in the winter.

Broth or stock: Depending on how it's made and what it’s made from, is full of minerals, amino acids, collagen and gelatin. People have been using it to aid and heal digestion for centuries. Since most of our immune system is along our digestive tract, it makes sense why it has long been a folk remedy for colds and flu.

For detailed info, how to make and a very impressive long list of conditions that broth benefits click here.

Ginger: Is anti-inflammatory and alleviates gastrointestinal distress. It is also known to lower the risk for infection and inhibits bacterial growth.

Garlic: Is known to boost the function of the immune system. It also has antibacterial properties.

 

Roasted Carrot Ginger Soup

serves 4-6
 

Ingredients:


7 large carrots
extra virgin olive oil
sea salt
pepper
1 large yellow onion
1/2 bulb of garlic (yes bulb, not clove)
2” long piece of ginger root (the one I used was at least an inch across too)
1 1/2 Tbs unrefined coconut oil
5 cups of bone broth or stock (I used homemade chicken bone broth)

 

Instructions:


Preheat oven to 375° F. Wash and cut off the tops of the carrots. Place the whole carrots in a single layer on a pan. Drizzle generously with olive oil and sprinkle with sea salt and pepper. Bake for 35-45 minutes or until soft. Cut them up into large rough chunks.

Chop the onion, mince the garlic and the ginger. Heat the coconut oil on medium heat in a large soup pot. Add the onions and saute until translucent and limp. Add the garlic and ginger and saute two more minutes. Add the roasted carrots and broth. If you are using unsalted stock or broth, add 1 1/2 tsp. sea salt. If you are using salted broth or stock, add salt to your taste preference. Bring to gentle boil and reduce heat to low to get a gentle simmer. Simmer for 30 minutes.

Use an immersion blender until uniformly pureed. If you don’t have an immersion blender, see below for the safe way to use a regular blender. I looked this up for you because one time, before my wonderful husband bought an immersion blender, I used the regular blender to blend hot soup. It exploded out the top and went EVERYWHERE. Luckily I miraculously avoided getting burned.

1. Remove the cap or stopper from the lid of the blender


2. Fill the blender no more than halfway with soup


3. Place the lid on the blender and cover the hole with a thick folded dish towel,

holding in place with your hand.

 

4. Start the blender on low to get it going and slowly lift up the towel to let some of the steam escape. After it starts to puree, you can turn up the power to reach your desired consistency.

 

I hope you enjoy this recipe! 

 

If you enjoy this recipe, there's more in my e-cookbook, 31 Whole Food Dinner Recipes (that happen to be gluten free, grain free and are almost nightshade free). You can get the e-book here.
 

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