Ginger root is one of the most versatile, medicinal foods that we can use in our everyday meals to not only boost our health but to add a sweetly spicy flavor to any meal!
It pairs well with a multitude of spices and has so much flavor and goodness packed inside its' delicious root.
Ginger is a rhizome, a root that grows underground, and it can be grown in many climates. It was discovered in South East Asia more than 5,000 years ago and was first used as a medicinal tonic to treat a myriad of ailments.
Ginger is super versatile and can be served in a tea, popped in a smoothie, baked in sweets, and can be used as a base for many delectable curries, soups, and noodle dishes.
Ginger’s health benefits are endless, but it is best known to support and aid in digestion.
It helps to support your digestive fluids by adding additional enzymes to help break down your food. Ginger also helps with nausea (including morning sickness in pregnant women), boosts the immune system, supports the cardiovascular system and has anti-inflammatory properties. When consumed on a regular basis, it can even help to lower the risk of cancer!
Ayurveda says that in the cooler winter months it's best to balance your constitution (Dosha) with warm, cooked foods, and as ginger is a warming spice in Ayurveda, it's the perfect prescription towards feeling your best!
This Vegan Carrot Ginger Soup is perfect to cozy up to on a cold winter’s day or to settle the stomach when you aren't feeling well. Don't forget to make extra to pop in the freezer for a quick and healthy go-to meal later on!
Warming Vegan Carrot Ginger Soup from the Yoga Girl Kitchen
- 1 thumb size chunk of ginger, chopped (more or less to taste)
- 1 onion, chopped
- 2 cloves of garlic, finely chopped
- 1 Tbsp coconut or olive oil
- 1 1/2 cartons vegetable stock (about 48 oz.)
- 1 tsp salt
- 1 tsp black pepper
- 1 1-lb. bag of carrots, peeled and chopped
- 1 can of coconut milk (can use coconut cream for thicker consistency)
- 1/2 tsp turmeric
- 1/2 tsp paprika
- Heat the oil in a large pot over medium heat then add the chopped yellow onion and a touch of salt. Sautée until the onion softens and becomes translucent.
- Add the carrots, cook for 5 minutes to soften a bit then add ginger, garlic, turmeric, paprika, salt and pepper. Sautée and stir regularly until vegetables are softened and cooked through (be careful not to burn the garlic).
- Add the vegetable stock and bring to a boil. Reduce heat to low and let simmer for about 10 mins.
- Slowly add the coconut milk (or coconut cream) and allow to simmer for another 10 minutes.
- Remove from heat and let the mixture cool for at least 5-10 mins.
- If you have an immersion or hand blender, you can blend the soup right in the pot, otherwise transfer the soup to a blender. Tip! For a heartier consistency, blend half the soup in the blender and then add back to the pot.
Garnish with a dollop of olive oil, a scoop of vegan sour cream, chopped nuts, fresh herbs, shaved carrot or ginger, green onion, or whatever you have lying around your pantry or fridge. This soup also goes great with a simple side salad or a big hunk of fresh bread!
Enjoy the delicious, healing, and warming benefits of this ginger carrot soup and share what you think in the comments below!