Carrot, Pear, Ginger Soup

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Happy 2014! If your holiday season was anything like mine, it included lots of love, laughter and ofcourse, indulgent foods. We will now be inundated with all those New Year’s Resolution campaigns about getting gym memberships and promising ourselves not to eat junk etc etc……. you know what I mean right!

I don’t feel guilty about my holiday habits because I know (eventually) I will return the path of nurturing and nourishing my body. For me, indulgence is an important part of keeping my balance.

So lets start 2014 off with some super nutritious and hearty recipes! This soup is one of my faves because not only does it taste delicious (I promise it does) its packed full of amazing nutrients that will help to boost your immune system! I’ll list a few for you…..

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Carrot, Pear, Ginger Soup before the blender

Carrots = Beta Carotene: as an antioxidant it plays a role in immunity. It is also converted by the body to vit A which is why carrots are good for eyesight!

Pear = Vitamin C: this water soluble vitamin is a powerhouse, not only is it important for immunity as an antimicrobial but also for collagen synthesis (think all things connective tissue).

Ginger: an amazing antioxidant, antimicrobial and also stimulates peripheral circulation.

Garlic: the list is so long for garlic. To mention a few, it is antimicrobial, hypotensive and can reduce cholesterol. It is one of my favourite ingredients!

Recipe:

Modified from this recipe

Ingredients: 

1 tbsp Extra Virgin Olive Oil

3 cloves of Garlic, minced

2 tbsp grated Fresh Ginger

1-2 large Pears (any variety!)

~5 cups Carrots, chopped.

1 small Onion, minced

4 cups Veggie Broth

~ pinch of Nutmeg

Salt + Pepper to taste

Directions:

  1. Add olive oil to your soup pot and saute onions on low-medium heat for 4-5 mins. Add garlic and ginger and continue to cook for ~2 mins.
  2. Add pear, carrots and broth and bring to a boil. Reduce heat and simmer for 20-25 mins or until the carrots are fully cooked.
  3. Allow the soup to cool for a while and then transfer to a blender (be careful if its still hot). You will likely have to do this in a few ‘batches’ depending on the size of your blender. Make sure to allow the steam to escape through the top of the blender, and don’t fill too full! Add a pinch of nutmeg to the blender and blend until smooth!
  4. Add salt + pepper to taste and ENJOY!

This soup also freezes very well. I put mine into mason jars (leaving some room at the top for expansion) and freeze for up to 3 months! This makes the perfect winter lunch.

Let me know what you think?

Resources:

Gaby, A.R. (2011). Nutritional medicine. Concord, NH: Fritz Perlberg Publishing.

Hoffman, D. (2003). Medical herbalism: The science and practice of herbal medicine. Rochester, Vermont: Healing Arts Press.

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