I adore anything carrot–especially carrot ginger soup. When I saw a recipe in Edible Jersey from Jess Niederer of Chickadee Creek Farm, Pennington, New Jersey using carrots and ginger together, I thought to myself–soothing and immune boosting. What is not to love?
Carrots and Ginger wallop a punch in the health arena. Ginger may help to
- protect brain function
- may inhibit some forms of cancer
- fend off respiratory viruses and clear up congestion
- may offer bacterial benefits against some types of drug-resistant bacteria, when combined with garlic and lime.
Carrots, on the other hand, are not just a pretty shade of orange. (By the way, they can be white, purple and other colors too.) According to Dr. Mercola,
“A serving of carrots (one medium carrot or ½ cup chopped) will provide about:
- 210% of the average daily recommended amount of vitamin
- 10% vitamin K
- 6% vitamin C
- 2% calcium.”
In fact, cooked carrots have a higher level of beta-carotene and phenolic acid than raw carrots. Adding carrot peels to a carrot puree increases the antioxidant levels.
I don’t peel my carrots. Nor should you. (Be sure to buy organic carrots so you don’t have to worry about toxic pesticides.)
So in my usual fashion, I modified the recipe. (What’s new?)
Carrot Ginger Soup
adapted from Jess Niederer:
Two medium size organic onions
Two cloves of organic garlic–minced
Two pound of organic carrots
Two tablespoons of organic white miso or yellow miso. (I use this brand. Read HERE about the health benefits of using miso.) If you don’t want to use miso, you can use soy sauce. The original recipe used this. (We use this gluten free and low sodium tamari sauce.) Alternatively, add sea salt to taste.
2 Tablespoons of grated fresh organic ginger (I use this grating tool.) This soup has a very distinct ginger taste. If you just want a lighter ginger taste, cut back on the ginger.
2. Chop the carrots in a food processor. You can cut them up, but I found chopping them in a food processor made the cooking time much shorter.
2. Heat the coconut oil on a low flame. Add onions once the coconut butter melts. Cook until the onions are translucent.
3. Add the garlic and cook for another minute.
4. Add the carrots and the stock. (If you are a vegetarian, you can add homemade vegetable stock or this organic low sodium brand.)
5. Cook until the carrots are soft. If you chopped them in a food processor, it wouldn’t take that long to cook.
6. Add the miso when the carrots are soft.
7. Wait until it cools. Then use either an immersion blender or food processor/blender to puree the soup. (I use this high-speed blender.)
8. When you heat it up again, don’t boil the soup since boiling will kill miso’s aroma and flavor.
Notes About Miso
There are three different types of miso: white, yellow, and red. Read about the differences and which dishes to use them in HERE.
I used white miso since I didn’t have yellow miso. White miso is the least savory of the different misos and yellow miso is right in between white and red–not too savory but not too sweet. Sounds like a Goldilocks’s story to me.
Join the Conversation:
Do you love carrot soup?