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Creamy Carrot Ginger Soup

Thursday, March 10, 2011

Eating for healing can happen in every delicious bite when we choose the best quality ingredients. I particularly enjoyed the flavor of this Creamy Carrot Ginger Soup last night.  Carrots, which have a neutral thermal nature, strengthen the lungs and spleen, improve liver function and act as a diuretic.  Ginger, which is considered by Traditional Chinese Medicine to be one of the most powerful foods for healing, has a warm thermal nature making it ideal for helping the body to rid itself of cold conditions in the body.  

Dr. Nan Lu says:  "Too much internal cold can also slow down the movement of Qi.  Think of what cold does.  It causes things to constrict, or congeal.  With that in mind, it is useful to know that ginger relieves digestive problems, helps liver Qi flow smoothly, and warms the lung."

I hope you will enjoy this delicious healing soup!   

Creamy Carrot Ginger Soup

(Adapted from a recipe on Allrecipes.com)

1 cup chopped onion
¼ cup sesame or walnut oil
4 1/2 cups sliced carrots
1 large potato, peeled and cubed
2 (14.5 ounce) cans chicken broth
1 teaspoon ground ginger
2 cups Rice Dream or other milk  (I often cook dairy free)
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper

In a Dutch oven, saute onion, carrots and potatoes in sesame oil until tender. Add ginger and chicken broth. Cover and cook over medium heat for 12 – 20 minutes.  Cool for 15 minutes.    Transfer to a blender or food processor in small batches; cover and process until smooth. Return all to the pan; stir in the Rice Dream, rosemary, salt and pepper. Cook over low heat until heated through.
Lu, N. (2000) Traditional Chinese Medicine:  A Natural Guide to Weight Loss That Lasts.  New York: Harper Collins Publishers.
Pitchford, P. (2002)  Healing With Whole Foods:  Asian Traditions and Modern Nutrition.  California: North Atlantic Books.  


Kate,  March 15, 2011 at 7:48 PM  

Yum, Andrea! I have made a soup similar to this twice in the last few weeks. I used a little light coconut milk in mine and added a really nice flavor and texture....not sure what you would say about that since it has sat. fat, but used sparingly might not be so bad. I'll have to try the rice dream sometime.

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