It’s important to eat healthy all the time, but here’s a wonderful “remedy” recipe that’s perfect when you’re under the weather. I’m not saying this soup will cure you, but I promise it’ll help you feel better! (And by the way, if you’re perfectly healthy, you’ll love it, too.)
Ginger and carrot are one of those magical flavor combinations. (Like chocolate and hazelnut.) Enjoy!
Ingredients:
- Grape seed or olive oil
- 1/4 cup roughly chopped onion
- 1/2 teaspoon finely grated, fresh ginger
- 3 cups carrots, peeled and cut into 1/4-inch to 1/2-inch rounds
- 3 to 4 cups water
- 4 individual bags of ginger tea
- 2 teaspoons honey
- Salt
Preparation:
Serves 4
Prep time: 5 minutes
Cooking time: 20 minutes
Coat a medium-sized sauce pan with olive oil and add the onion and ginger. Over medium heat, cook until the onion is soft and the ginger is beginning to brown, about 3 minutes. Add the carrots, stir to combine, and saute for about 3 more minutes.
Add 3 1/2 cups of water and the tea bags. The tea bags should be fully submerged in the water — if you can do this and keep the string hanging over the side of the pot, great! If not, it’s fine if they go in the water too — you can fish them out later.
Turn the heat to high and bring to a boil. Immediately reduce the heat to low, cover the pot, and simmer until the carrots are soft, about 20 minutes. You can use a small fork to check for doneness — the carrot will slide right off the fork’s prongs when they’re done.
Remove the tea bags, squeezing out any excess flavor into the soup as you go. Then puree the soup — either in a standing blender or with a hand held blender. Puree until smooth, add the honey, and season generously with the salt. Remember that the salt brings out natural flavors — so to really get the full effect of the ginger, the salt is essential!
An additional note:
Grape seed oil is a wonderful choice. It’s very low in saturated fat, has a high burning point, and doesn’t interfere with the other flavors. It’s my first choice when I cook with Asian flavors.
