As a new teacher you are in constant contact with sniffles, runny noses and grubby fingers, and unfortunately you don’t have the immune system of a veteran educator. So in any attempt to reduce the number of times I come down with a cold I have tried to be mindful of my nutrition and weave plenty of fresh ginger root, chili and garlic into my diet. Tonight I whipped up a nourishing and hearty carrot ginger soup with a hint of sweet from the Braeburn apples, which compliments spice of the turmeric perfectly. Now I am off to catch up with some amazing girlfriends over a movie and idle chat (while I secretly oggle her three beautiful children).

Nourishing Carrot Ginger Soup

Serves 4

Ingredients

• 1 tsp of coconut oil
• 1 red onion
• 3 cloves of garlic
• 1 inch piece of ginger root
• 1 tsp of turmeric
• ¼ tsp of chili pepper
• 4 cups of vegetable broth
• 9 carrots
• 2 zucchini
• Salt and Pepper to taste
• 1 apple

Directions

1. Heat the coconut oil in a large pot.
2. Mince the onion, garlic and ginger and sauté until the onion is translucent.
3. Stir in the turmeric and chili powder.
4. Add the broth.
5. Chop the carrots and zucchini into 1 cm pieces and add the soup.
6. Season with Salt and pepper and bring the entire thing to a boil.
7. Chop the apple and add to the soup once boiling. Reduce heat to medium and simmer for 20-25 minutes or until the vegetables are tender.
8. Remove from the heat and purée with a hand blender. Serve.