It’s still flu season, and I’ve been thinking of immune-boosting ingredients – anti-inflammatory ginger and anti-viral garlic, for example. So when I spotted a nice collection of purple and orange carrots, a variation of the classic carrot ginger soup came to mind: I use garlic instead of the onions and add fenugreek and turmeric, two other anti-inflammatories.
This is a quick dish your toddler will help you eat while preparing, so plan for some extra carrots! Ilian explored the fenugreek seeds (they look a little like buckwheat), and liked smelling the ginger (but not tasting it raw…).
Have fun in the kitchen, and stay healthy!
Purple Carrot Ginger Soup
- 1 lb carrots, mix of purple and orange
- a 2 inch piece of ginger, peeled
- 4 cloves garlic, peeled
- 2 tsp fenugreek seeds
- 1 tsp salt
- 1 tsp turmeric
- a small bunch of chives, for garnish, chopped
- 1 TBsp canola or olive oil
- Peel and slice the carrots into thin rounds. Mince the garlic. Finely grate the ginger.
- In a pot, heat oil with ginger and garlic for about 2 minutes.
- Add spices, stir to combine.
- Add carrots and water to cover.
- Cook for 15 to 20 minutes, until carrots are soft. Let cool.
- Puree with an immersion blender.
- Serve in dinner bowls, sprinkled with chives. Enjoy warm!