Let’s talk about how healthy this soup is in addition to how delicious it is. Carrots are perhaps best known for their rich supply of the antioxidant nutrient that was actually named for them: beta-carotene. However, these delicious root vegetables are the source not only of beta-carotene, but also of a wide variety of antioxidants and other health-supporting nutrients. Ginger is another favourite of mine, a super spice. Best known to address when one is feeling nauseous, research has revealed that ginger possesses numerous therapeutic properties including antioxidant effects, an ability to inhibit the formation of inflammatory compounds, and direct anti-inflammatory effects. Enjoy its health benefits and great taste.
* 1 sweet yellow onion, chopped
* 6 carrots, peeled and chopped
* 1 garlic clove, chopped
* 3 sprigs of thyme
* 3 tablespoon grated ginger
* 3 tablespoon olive oil
* 1 tablespoon salted butter
* ground pepper and salt to taste
* 4 cups chicken or vegetable stock
In a heavy soup pot, heat olive oil, butter, garlic and onions over low heat. Sautee until golden. Add chopped carrots, ginger and thyme and cook for 5 minutes. Add salt and pepper to taste and stock. Bring to a boil. Lower heat and let it cook over low heat for 30 minutes. Remove from stove and let stand for 10 minutes. Remove the thyme. Use a food processor and pour the carrot, broth mixture and puree until smooth. You can also use a hand held food processor and directly puree in the pot. Serve hot or cold. Add a small sprig of thyme or a drop of cream as garnish.
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