Immune Boosting Carrot Ginger Soup
The holidays are barely in our rear view mirror, which means it’s that dicey time of year again when many of us are on the verge of feeling or getting run-down. It’s often just after the holidays that our bodies wilt, finally succumbing to the stress and fatigue brought about by celebration after celebration.
Late nights, alcohol, sugary treats = the perfect recipe for getting sick.
Luckily, there’s a whole lot we can do to boost our immune systems and ward off those wintery colds and flus pressing in around us:
- Say goodbye to sugar
- Boost your immune system with supplemental vitamin D
- Catch up on sleep
- Increase your vitamin C intake
- Increase your zinc intake
- Stay hydrated by sipping warm water throughout the day
- Eat plenty of leafy green veggies
- Limit dairy, which is congesting to most people
- Diffuse lemon and tea tree essential oils around your home
- And – like mom always preached – keep your hands away from your face and wash them often
There are also some foods you can incorporate into your diet that are downright medicinal. Onions, ginger, and garlic are three of these wonder-foods, and all three are in the Immune Boosting Carrot Ginger Soup I’m sharing with you this week. If you’re feeling rundown, or if you just want to support your immune system, this is a super easy and tasty soup to try.
As always, feel free to unleash your creativity and play with ingredients and amounts. I’ve listed some optional spices you could add at the end of cooking to tweak it to your palate. You can also pour in some coconut milk at the end of cooking if you’re in the mood for a creamier soup. I love recipe templates like this that give you a strong foundation with plenty of room to make it your own. Have fun. :)
Immune Boosting Carrot Ginger Soup
Yields: 4 servings
2 Tablespoons coconut or extra-virgin olive oil
1 large yellow onion, chopped
1/3 cup peeled and finely chopped ginger root
3 cloves garlic, minced
6 cups vegetable or chicken stock (I like chicken stock best)
1 1/2 pounds carrots, peeled and cut into 1/2 inch chunks
1 Tablespoon fresh lemon juice
Coarse salt and freshly ground black pepper, to taste
Optional additions, if your taste buds are craving warming spices or you’re dealing with the winter sniffles:
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 Tablespoon curry powder
1 teaspoon cinnamon
1/2 cup coconut milk
Heat olive oil in a large stock pot over medium heat. Add onion, ginger, and garlic; saute for 5-10 minutes. Add stock and carrots; heat to boiling, then reduce heat and simmer uncovered over medium heat until the carrots are very tender, about 30 minutes. Puree soup with an immersion blender or in a blender or food processor. Add salt, pepper, and any additional seasonings you’d like. You can also add some coconut milk at this point, if it sounds good to you. Serve hot.
