With the cool weather of Autumn finally making its presence felt and Winter fast approaching, now is a good time to think about boosting your immune system before Winter colds, flues and viruses hit.
One of the best ways to boost your immune system (or fight off germs when you are sick) is to eat soup. Most soups are full of vitamins and minerals and are great for general wellbeing too.
One of our favourite immune boosting soup recipes is carrot ginger soup. This soup is packed with antioxidants and superfood goodness that will nourish your body from the inside out.
Carrots are high in vitamin A and is also a good source of antioxidant agents. Furthermore, carrots are rich in vitamin A, Vitamin C, Vitamin K, vitamin B8, pantothenic acid, folate, potassium, iron, copper, and manganese.
Studies have shown that ginger has potent antioxidant, anti-inflammatory and antimicrobial properties. It helps to boost immune function and combat cellular damage.
Turmeric contains the active ingredient Curcumin, responsible for the distinct yellow colouring and an impressive list of health properties. Curcumin is an anti-inflammatory, antioxidant, anti-bacterial, detoxifying and amazing for digestive health. It is a nutritional powerhouse, rich in manganese, zinc, B group vitamins and iron.
Not only does garlic add an interesting flavor to your favorite savory recipe, it also provides a wealth of health-promoting benefits, such as from a medical history standpoint, the antibacterial and antiviral properties of garlic are perhaps its most legendary feature.
Carrots, ginger and turmeric all come together in this flavorful, warming soup to help boost your immunity and satisfy your belly. Top it with some sweet and spicy toasted pecans and I promise you will want to make this soup over and over again.
As you can see from the information above, carrot ginger soup is loaded with all the good things to keep you healthy over Autumn and Winter germ season.
2 tablespoons olive oil
1 brown onion, finely chopped
5cm piece ginger, peeled, finely chopped
2 garlic cloves, finely chopped
6 (1kg) carrots, peeled, chopped
4 cups Chicken liquid stock
Sour cream, to serve
Chopped dill leaves, to serve
Step 1 Heat oil in a saucepan over medium heat. Add onion, ginger and garlic. Reduce heat to medium-low. Cook,
stirring occasionally, for 8 to 10 minutes or until onion is soft.
Step 2 Add carrots, stock and 2 cups water to saucepan. Simmer, partially covered, for 35 to 40 minutes or until
carrots are very tender. Remove from heat and set aside.
Step 3 Using a food processor or blender, process soup, in batches, until smooth. Return soup to saucepan and stir over low heat until warmed through.