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Anti-inflammatory recipe 20

This carrot and ginger soup really is a heart-warmer. Vibrant in colour and bringing a zing to the taste buds, it makes a perfect starter or even a lunch served with a wedge of wholemeal bread.  This recipe gives you a really thick, hearty soup. The key anti-inflammatory ingredient of carrots is beta-cryptoxanthin, a carotenoid that can ease the inflammation of rheumatoid arthritis. It also contains a great big piece of ginger, our favourite anti-inflammatory spice, simply because it adds a powerful aroma and is one of the most effective natural remedies.


Serves 6 –

  • 1kg of carrots (peeled and cubed)
  • 1 onion (finely chopped)
  • 1 clove garlic (finely chopped)
  • 50g piece of fresh ginger root (finely chopped)
  • 1.5 litres vegetable stock (homemade or from a low salt stock cube)
  • olive oil
  • salt and pepper
  • chopped spring onion to garnish

Method –

  • Gently heat a tablespoon of olive in a very large sauce pan. Add the onion and cook for about 8 minutes until soft but not brown.
  • Add the garlic, ginger and salt and pepper to taste. Cook for another 2 minutes being careful not to let it burn.
  • Add the carrots, pop on the lid and cook on a low heat for 5 minutes to allow flavours to infuse.
  • Pour in the stock and simmer for about 45 minutes until the carrot is very soft.
  • Remove from the heat, leave to cool for a while, then use a hand-held or freestanding blender to whizz until smooth.
  • Return to the heat if necessary, but do not boil, and serve. Garnish with a few pieces of chopped spring onion.

Tips –

  • For extra flavour and sweetness (not that it’s needed) replace 250ml of stock with orange juice.
  • If you prefer your soup that’s not quite so thick simply add more stock or orange juice. It’s best to do this at the start.