A Recipe for Autumn
Try this simple but delicious recipe for Carrot Ginger Soup which blends the nourishing, soothing qualities of late summer’s Earth energy, according to Chinese medicine, with Autumn’s pungent clearing energy found in ginger. Cooked carrots are very gentle on the digestive system and the nervous system, too. Serve this in a soup plate with a side of crusty whole grain bread and arugula salad made with roasted walnuts, apples and balsamic mustard vinaigrette. Or have it in a small bowl as a first course, followed by blackened cod and your favorite cooked greens and garlic– another pungent gem of Autumn’s healing energy. Learn more at Body and Soul Nutrition.
CATHERINE’S CARROT GINGER SOUP
2 Tbsp extra virgin olive oil or 1 Tbsp organic butter
1 medium onion, chopped
1 Tbsp minced fresh ginger
6 cups water or vegetable/chicken stock
3 pounds organic carrots, peeled and thinly sliced
1 small potato, quartered
3 Tbsp lime juice
Sea salt and black pepper
Handful fresh cilantro, chopped
Add olive oil to (or melt butter) in a large heavy saucepan over medium-high heat. Add the onion and ginger and saute until the onion is translucent, 5 to 7 minutes. Add the water or stock and carrots and potato. Cover and simmer until the carrots and potato are tender, about 35 minutes. Working in batches, puree the mixture in a blender. Stir in the lime juice. Season to taste. Thin the soup with about 3/4 cup warm water if necessary. Sprinkle cilantro over each bowl of soup when serving.
