- 2 teaspoons grapeseed oil
- 1 medium onion, chopped
- 3 tablespoons fresh ginger root,peeled, finely chopped
- 3 cups chopped carrots
- 1 medium potato, peeled, chopped
- 8 cups vegetable stock
- Salt, to taste
- Dash of dry sherry
- Dash of ground nutmeg
- Fresh parsley or cilantro, chopped (optional)
- Heat oil in a large pot. Add onion and ginger. Sauté, stirring, just until onion is translucent.
- Add carrots, potato and stock. Bring to a boil. Cover and reduce heat to boil gently until vegetables are tender, 30 to 45 minutes.
- Purée soup with an immersion blender or in batches in a blender or food processor.
- Add salt to taste, and flavor with sherry and nutmeg. Serve plain or garnished with parsley or cilantro.
Cook’s Tip: When buying carrots, immediately remove the greens. They leach vitamins and moisture from the edible roots.
Find more recipes using immune-boosting foods in 14 Foods That Fight Illness.
Andrew Weil is a world-renowned leader and pioneer in the field of integrative medicine, a healing-oriented approach to health care that encompasses body, mind and spirit. Adapted from his website.
Ginger is a wonderful digestive aid that strengthens the lining of the gastrointestinal tract, protecting us against parasites. The carotenes in carrots fortify the immune system and help maintain healthy skin and hair. Carrots and ginger both pack a nutritional punch and, combined, they offer an incredible flavor.