Healthy Carrot Ginger Soup Recipe - Funmbi Oo - Nutrition, Diet, Health Care, Weight Loss and more

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Carrot soup (referred to in French as Potage de Crecy, Puree a la Crecy and Crème a la Crecy) is a soup prepared with carrot as the primary ingredient. It can be prepared as a cream or broth-style soup. Additional vegetables, root vegetables and various other ingredients can be used in its preparation. It may also be served hot or cold.

Carrots and Ginger are very healthy vegetables as they are filled with many healing benefits. Ginger helps to protect brain function. It inhibits some forms of cancer, fends off respiratory viruses and clears up congestion. It also offers 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 (they can be white, purple and other colors too). They are also rich sources of antioxidants, beta-carotene and many vitamins. Studies have shown that 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 and 2% calcium.
I just adore anything carrot especially carrot ginger soup. Few hours before coming up with this soup, I was actually experiencing body pains, a loss of appetite and lack of sleep. Not being able to take in anything all day, I knew I really needed to eat something but nothing around me seemed to catch my fancy. Then, I came across a recipe using carrots and ginger and I thought to myself – soothing and immune boosting. What is not to love?

With a renewed appetite and a determined gusto, I set out to make this soup and now, after a mouth-watering bowl of one of the best soups I have ever tasted, I feel so much better, much calmer and so ready for a refreshing nap! But first, here’s how to make this delicious and soothing carrot ginger soup.

What You Need:
  • 3 – 4 large carrot, peeled and chopped
  • 1 root of ginger, chopped
  • 1 clove of garlic, peeled
  • 2 cups of chicken stock (To prepare this stock, boil your chicken or meat in water with added spices and then, strain out the water once the meat is cooked. You can replace the stock for this recipe with water. I used chicken stock here for added flavor and nutrients)
  • 4 scotch bonnet peppers (known as ata - rodo in Yoruba)
  • 1 medium sized onion bulb
  • A pinch of salt

How To Make It:
  • Place a cooking pot on medium heat and pour in the chicken stock.
  • Add the onion bulb, scotch bonnet peppers and chopped carrots and allow to boil until the carrot is soft.
  • Once soft, turn off the heat and allow to cool a bit.
  • Scoop out the cooked carrots, pepper and onion into a blender/food processor. Add the chopped ginger and garlic and blend till a smooth puree is formed.
  • Pour the puree back into the stock, add a pinch of salt and bring to boil on low heat while stirring occasionally. If it is too thick, you can add some water until the desired consistency is achieved.
  • Once cooked, turn off the heat and serve.

You can garnish this with some mint/scent leaves or any vegetable of your choice. This soup has a very distinct ginger taste. If you just want a lighter ginger taste, you can reduce the quantity of ginger used. Do you love carrot ginger soup? Then, have some with bread or potatoes or you can just have it whole like I did!


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