- 1 Medium onion
- 1 oz Butter (unpasteurised if possible for added beneficial bacteria)
- 1 lb Carrots
- 3 Garlic cloves
- 4 0z Raw cashew nuts
- 2 oz Root ginger
- 1 Tbsp Olive oil
- 1 Green chili (optional)
- 800 Fl oz vegetable stock (I use Bouillon, Swiss vegetable)
- 1 Tsp Caraway seeds
Preheat your oven at 200 c.
- Peel the carrots. Slice them length ways into large crudites for roasting
- Add the Extra Virgin olive oil to a roasting pan and heat in the oven for 5 minutes.
- Add the chopped carrots to the roasting pan and roast in the middle of the oven for 20-30 minutes, until soft.
- Chop the onion, crush the garlic and grate the ginger
- Melt the butter in a large soup pan over a low heat.
- Saute the onions for around 7 minutes until soft. Add the crushed garlic, chopped chili (if using) and caraway seeds and saute for another 3 minutes.
- Add the cashew nuts and ginger. Pour in the stock. Simmer for 2 minutes.
- Add the roasted carrots and simmer for another 3 minutes.
- Blend in a high speed blender to produce a delicious, thick and creamy soup
Ginger has powerful medicinal properties. It contains the oily resin compound, Gingerol which acts as a highly potent antioxidant and anti-inflammatory agent. It is particularly helpful in curing tummy aches, is a natural remedy for nausea and can help with bloated symptoms and constipation. In fact, it helps to curb stomach disorders. Gingerol relaxes the smooth muscle in your gut lining and assists with moving food along the intestinal tract. It has been used for centuries in ancient Ayuvedic medicines in preventing disease and promoting health. Ginger is well known for its anti-microbial ability and enhancing immune function.
Chew on a little piece of raw root ginger daily, throughout the winter to keep any bacterial infections, germs, colds and flu at bay!