Nothing like a warm soup on a rainy day. This one is low in fat and high in vitamin C, antioxidants, beta carotene and TASTE. The ginger adds a zing of flavor while the freshly ground pepper will tingle your lips. Overall your senses will feel refreshed and alive. And you really need that on those days where the climate is telling your mind “go to sleep”, “curl up with a book”, “glue yourself to the TV” or simply “do nothing.” I know everyone has had one of those days!! Don’t worry it’s not your mind playing tricks its actually your circadian rhythm being confused by the lack of daylight! Back to the recipe and its nutrition: did you know that ginger is a powerful anti-inflammatory? It also possesses pain relieving properties which is why many people love to make ginger tea in lieu of over the counter analgesics. Have you ever done this? Plus fresh mint leaves are not only great for fighting bad breath but also help sooth the digestive tract and have mild analgesic properties.
The first time I made this soup I added the mint leaves at the beginning but found that it really did not enhance the flavor. . . So I recommend adding them at the end, just before pureeing the soup. This way it will taste minty fresh, spicy and yes..even exotic. I love this soup because it’s a great way of deviating from the flavors of everyday cooking. You can eat this as a main dish (like I did – tastes great when reheated too) or as a middle eastern starter soup if you are planning on entertaining. Suggested recipes to add to your middle eastern menu: greek hummus canapes, mini falafels or just plain hummus and warm pita bread. Will be posting a complete middle eastern feast soon! (… but with good store-bought shortcuts).
3 cups low sodium vegetable broth
9 organic carrots, peeled and chopped
1 small white onion, coarsely chopped
4 baby potatoes or 1 medium yukon potato, coarsely chopped
juice from 1/2 meyer lemon
1/2 cup vanilla almond milk
2 tbsp fresh root ginger, minced
4-5 fresh mint leaves or spring onions
1/4 tsp all spice
1/4 tsp cayenne pepper
salt & freshly ground pepper to taste
COOKING TIP for shortening the cooking time cut the carrots and potatoes into small cubes, the smaller surface area will allow them to cook faster. Also heat the vegetable broth for 2-3 minutes in the microwave before incorporating it into the vegetables; this will speed up the boiling process.
1. In a large pot, add 1 tsp of olive oil and toss the coarsely chopped onion, potatoes and carrots. Incorporate some vegetable broth to help the onions cook. Add the remaining broth along with 1 cup of water and the lemon juice. Add the seasonings and grate half of the ginger into the soup. Cook on high for 20 min or until the water reduces and the vegetables become tender. Reduce to a simmer, cover and cook for 10-15 minutes.
2. After the soup has thickened, add the almond milk, chopped mint (or spring onions) and remaining ginger. Add salt and freshly ground pepper if desired. Remove from the heat and allow to cool slightly. Puree with a hand held blender or use a regular blender to puree the cooled soup in batches.
CAUTION – blending soup at a warm to high temperatures can cause the blender cap to explode!!! Make sure your soup has cooled and that there is a small air vent at top when blending. Fill half way and start on the lowest setting.
3. SERVE with 1 tbsp of cream cheese on each bowl, freshly chopped herbs and/or ground pepper on top. These spicy bowls pair well with warm ciabatta bread (if misbehaving a little) or whole wheat toasts (for a clearer conscience).
Servings: 3 to 4
…. How often do you eat soup?