Sunday, November 14, 2010

Healing Soup

Cold and flu season is supposedly upon us. Randy had a cold this last week and I am determined not to get it. So far so good! My Physical Therapist gave me a sheet this week on how to help heal your injury with natural foods. So...tonight  I am serving this Carrot Ginger soup as an appetizer to help fight off all germs and help heal my torn ligaments. Turmeric is a powerful anti-inflammatory with anti -cancerous properties. Ginger reduces nausea and is also anti-inflammatory and antibacterial. Coconut milk has antivirul properties. Seeing as I am recovering from an injury the anti-inflammatory will come in handy. My injury has also made me pretty nauseated at all times. It reheats great and is sure to help fight the health battle.

ou need:
2 TB Olive Oil
1 Large Yellow Onion
1/4 tsp sea salt
1/2 tsp turmeric
1/4 tsp ground nutmeg
2 pounds carrots peeled and sliced into 1/4-inch disks
1/2 lb potatoes peeled and sliced into 1/4 inch disks
1/2lb celery sliced
2 TB fresh ginger peeled and minced
6 cups Gluten-Free Chicken or vegetable broth
1 cup coconut milk
1/2 tsp white pepper
1/2 tsp sea salt
Fresh Cilantro for garnish

Heat oil in a large pot over medium heat. Saute onion sprinkled with salt for 5 minutes, stirring occasionally until softened but not browned.  Add turmeric and nutmeg and saute for an additional minute, stirring constantly so it does not brown.

Add Carrots, Potatoes, Celery, Ginger and broth to the pot. Bring mixture to a boil. Reduce heat to simmer, cover and cook for 10 minutes or until carrots and potatoes are tender. Stir in coconut milk and white pepper.

Remove from heat and puree in batches in a blender. You must do it in batches because putting hot liquids in a blender can be dangerous.

Taste and adjust seasoning. You may add water to thin out... especially if reheating. Garnish with a little coconut milk and cilantro just before serving.

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