Three Ginger Anti-Inflammatory Carrot Soup
 
Prep time
Cook time
Total time
 
This soup uses some of my favourite anti-inflamatory foods, three herbs from the ginger (Zingiberaceae) plant family; ginger, turmeric and galangal. Pungent, spicy and flavourful; the volatile oils in these rhizomes are also loaded with antioxidants, promote circulation and aid digestion. Ginger and turmeric are also used in herbal medicine as 'aromatics'. A flavour bomb for a healthy gut, I could honestly claim that every single ingredient in this soup is included to boost your protection against low-grade inflammation and enhance your digestive power.
Author:
Recipe type: Soups
Cuisine: Egg-free, gluten-free, grain-free, nut-free, soy-free, wheat-free. Vegan or vegetarian with ingredient choice.
Serves: 4
Ingredients
  • 1 tbsp ghee or coconut oil (coconut oil for vegan soup)
  • 1 medium brown onion, chopped
  • 2 cloves garlic, minced
  • 2cm piece fresh ginger, peeled and sliced
  • 2cm piece fresh galangal, peeled and sliced
  • 1cm fresh turmeric, peeled and sliced
  • 1 long red chilli, diced
  • 600g carrots, washed and roughly chopped
  • 2 cups chicken or vegetable stock (vegetable for vegan soup)
  • 2 cups water
  • 2 5cm lengths of lemongrass stalks, outer sections removed and bruised slightly with a malletTo serve
  • Greek yoghurt, cultured cashew yoghurt or coconut cream
  • Hot chilli sauce
Instructions
  1. Heat ghee or coconut oil in saucepan over medium-high heat. Add onion and saute for 5 minutes, or until softened. Add garlic, ginger, galangal, turmeric and chilli and cook for another 5 minutes, or until softened and aromatic.
  2. Add carrots and stock, then place lemongrass lengths into the soup. Bring mixture to a boil, and then lower heat to simmer for 15-20 minutes until carrots are softened. To test for doneness, prick carrot with a fork, if it slides off easily carrot is cooked.
  3. Remove lemongrass stalks and discard. Blend soup in batches in a high powered blender (such as the Optimum blender range) or process with an immersion blender until smooth. Serve with yoghurt, a drizzle of hot chilli sauce (such as Sriracha), or both.
Recipe by @OmNomAlly at https://omnomally.com/2014/08/04/anti-inflammatory-carrot-three-ginger-soup/