The unique nutrients found in this Carrot Ginger Soup Recipe contribute to beautiful, glowing skin. Equally important: it tastes delicious!
"Carrots are rich in beta-carotene, which is converted to vitamin A or retinol. Retinol is that anti-aging thing your dermatologist keeps trying to get you to buy to reduce the signs of aging. Save your money and eat this soup instead!" says Anna Russ, Ayurvedic health counselor and founder of Anna Apotheca, which offers healthy lifestyle workshops and Ayurveda health coach courses.
Russ notes that proper food combination is critical to the skin-boosting benefits here. "Vitamin A is fat-soluble, which means it needs to be paired with a healthy fat like coconut milk so that the body can fully metabolize and assimilate the nutrients," she says. Adding whole fat coconut milk is essential, so don't be tempted to leave it out or opt for the "light" version. You would only be cheating yourself!
But this nourishing soup doesn't stop at making your complexion glow. It also is great for your immune system and general wellbeing. The nutrients in carrots also play an important role in:
- Immune function
- Wound healing
- Growth
- Strong, healthy bones
"Carrots are strongly alkalizing, so by adding fresh ginger and turmeric you really up the ante on its anti-inflammatory properties," Russ says.
Did I mention how delicious it is? You might think, "hmmm, carrots, boring." It is, in fact, exactly the opposite—a flavor explosion!
Without further adieu, here is the delicious Carrot Ginger Soup recipe:
Carrot Ginger Soup Recipe
Serves four
Ingredients:
- 2.5 lbs carrots
- 1 onion
- 3 stalks of lemongrass
- 1 serrano pepper
- 2-inch chunk of fresh ginger
- 2-inch chunk of fresh turmeric
- 1 can of full-fat coconut milk
- Garnish with: juice from a lime wedge, cilantro and sprinkling of nuts or seeds (shaved almonds or pumpkin seeds)
- Optional: kaffir leaves
Directions:
- Peel and chop the carrots and onion, and place them in a heavy soup pot.
- Peel the outer layer off of the lemongrass and chop it into three large pieces that are about 3-4 inches long. Add to pot.
- Chop serrano pepper, ginger and turmeric. Add to pot.
- Add 5 cups of water (make sure everything is covered or add more water).
- Cook on medium heat until carrots are tender and easily pierced with a fork.
- Remove the lemongrass stalks.
- Ladle off about 2-4 cups of the broth before you add the coconut milk.
- Add a can of coconut milk. Optional: Add kaffir leaves and keep cooking for 5-10 minutes after you have added the coconut milk.
- Using an immersion or regular blender, blend it until smooth but not watery. Adjust consistency for your own preference by slowly adding a little of the ladled-off carrot broth back in.
- Top with freshly squeezed lime juice, cilantro and sprinkling of nuts or seeds.
And if you're into Ayurveda (What's that? Read this.), Russ says, "From an Ayurvedic perspective, this soup is beautifully grounding and balancing for vata and pitta. Carrots act as a blood purifier, increasing energy and improving digestion."
Did you make the recipe? Let us know what you think below! Interested in more healthy food tips? Check out How to Cook with Turmeric (and Mask Its Bitter Taste).
