Loading ...Healthy RecipesCarrot Ginger Bisque
A whole bunch of carrots and a pinch of ginger make this velvety soup a potent inflammation-fighter. In fact, a recent study published in the Journal of Medicinal Food found that compounds in ginger help reduce inflammation in the body by inhibiting several genes involved in the inflammatory response. A healthy helping of this autumn soup may help reduce the inflammation related to chronic disease and delight your taste buds too.
Serves: 8
Time to Table: 30 minutes
Healing Nutrient Spotlight• Gingerols
• Excellent source of beta-carotene
• Good source of calcium, riboflavin, potassium
Ingredients14 medium organic carrots, washed, chopped
6 slices organic ginger, plus grated ginger for garnish
1/2 tsp freshly ground nutmeg
2 cups organic,1% milk
2 Tbsp organic grapeseed oil
PreparationFill a large pot with water. Add carrots, half of the ginger and oil. Bring to a boil and cook until carrots are tender. Drain carrots, retaining 2 cups of broth. Add carrots and broth to a food processor. Process until smooth, adding the milk and additional water to desired consistency. Return to pot to keep warm, serve with a sprinkle of nutmeg and grated ginger.
Nutritional Information102 calories, 4.2 g total fat, 0.8 g saturated fat, 0 g trans fat, 0.8 g monounsaturated fat, 2.6 polyunsaturated fat, 3 mg cholesterol, 101 mg sodium, 14 g carbohydrate, 3 g fiber, 8 g sugars, 3 g protein
[Ed. Note: Kelley Herring is the Founder & CEO of Healing Gourmet, a multimedia company that educates on how foods promote health and protect against disease. She is also the creator of Healing Gourmet's Personalized Nutrition Software and Editor-in-Chief of the Healing Gourmet book series published by McGraw-Hill, including Eat to Fight Cancer, Eat to Beat Diabetes, Eat to Lower Cholesterol and Eat to Boost Fertility. For more information, click here.]
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Tags: beta-carotene, carrots, ginger, gingerols, soup
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