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
- 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
- Heat the coconut oil in a large pot.
- Mince the onion, garlic and ginger and sauté until the onion is translucent.
- Stir in the turmeric and chili powder.
- Add the broth.
- Chop the carrots and zucchini into 1 cm pieces and add the soup.
- Season with Salt and pepper and bring the entire thing to a boil.
- 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.
- Remove from the heat and purée with a hand blender. Serve.