We had our very first snowfall of the year yesterday. The cool air and blankets of snow got me to craving a seat in front of a wood stove with a bowl of warm soup.
Making homemade soup is a great way to use up root veggies during the winter months. Cooking vegetables in this manner preserves most of their essential nutrients. For example, carrots soaked in water will leak out 40% of their vitamins C and B. It’s also important to note that most of the vital nutrients in veggies are found right under the skin, therefore peeling takes away much of their benefit. Buy organic veggies so that you can leave on the skins while not worrying about your exposure to those nasty pesticides
Canned soups are not all their cracked up to be either. Recent concerns are surfacing as study after study are showing large amounts of BPA lining in cans is release directly into the food within. BPA is a xenoestrogen correlated with many health concerns from cancer to neaurological issues.
Anywho, back to the soup.
4 large carrots
1 large onion
1 tbsp of ginger
1 tbsp of curry spice
1 tbsp of coconut oil
1 ¾ cups of vegetable broth
1 cup of unsweetened almond milk
Salt to taste
Chop the onion and place in a large pot with coconut oil and saute until translucent. Add the ginger and curry spice, then pour in the vegetable broth and carrots. Bring to a boil and simmer for 25 minutes. Remove from heat and allow to cool. Then place the mixture into a bender and blend until smooth. Return the soup to the pot and add in almond milk. Warm and add salt to taste. You’re done!
Spicy Spotlight GINGER:
Is pungent and heating. Ginger kindles the digestive fire to improve digestion, absorption and assimilation. It decreases nausea, vertigo, morning sickness, and vomiting. It’s also highly anti-inflammatory and improves circulation. Finally, it’s a great home remedy for the common cold and flu. Perfect for those winter months!