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Ginger Carrot Soup

ginger carrot soup

The base of pureed carrots, leeks, onions and orange juice provides an excellent source of vitamin A and carotenoids the body can use as antioxidants. Carrots also have beta-carotene (that’s what makes them orange), which the body can convert to vitamin A for even more antioxidants. The olive oil is a rich source of omega-9 fats, which promote balanced cholesterol levels. Ginger and cinnamon are known for their anti-inflammatory properties.

  • 2 tablespoons olive oil
  • 1 large sweet onion, chopped
  • 1 leek, well rinsed and sliced in rings
  • Pinch of salt
  • 2-inch piece of fresh ginger, finely grated
  • ½ teaspoon ground cinnamon
  • 1 pound carrots, scrubbed with ends removed and chopped
  • Juice of one orange
  • 2 to 3 cups vegetable stock

In a stockpot, heat oil over medium heat. Add onion, leek and salt; sauté for 4 minutes. Add the ginger and cinnamon; sauté for another 5 minutes, stirring constantly. Add the carrots, orange juice and enough stock to cover the carrots. Bring to a boil; reduce heat to a simmer, covered, until carrots are tender, about 20 minutes. Turn off heat; puree with an immersion blender or food processor.

Source: LEAN Study from Kicking Cancer in the Kitchen