I wholeheartedly believe in the connection between what we eat and how we feel. If someone has a cold coming on, I make chicken soup. Got a cough? Have a pear. Have a sore throat? Slice up some fresh ginger and add to hot water. So when cold and flu season is upon us - even before anyone gets sick, I always make loads of carrot soups. Carrots are high in beta carotene which is thought to help build a strong immune system. My son hates raw carrots but loves this soup. My daughter loves carrots in all forms so this is always a welcome item to the dinner table for her. Added bonus: carrot soups freeze beautifully.
Yesterday I made a batch of carrot ginger soup and added sweet potato - a super food that is also high in beta carotene. Look here for a great list of super foods that fight colds. The news stories about this year's flu season are a little overwhelming. Nothing is fool proof, of course, and even people who eat the healthiest of diets get sick every now and then. Hopefully this easy-to-make soup and the other healthy stuff that comes out of our kitchen will provide us with some extra protection.
Carrot Soup with Ginger and Sweet Potato
1 lb carrots - peeled and cut into chunks
2 sweet potatoes, peeled and cut into chunks
1/3 bunch of fresh dill
2 inch piece of fresh ginger, peeled and chopped
1/2 red onion, chopped
Juice of one lemon
salt and pepper to taste
1/4 tsp cayenne (optional)
Add carrots, sweet potato, ginger, onion and dill to a soup pot and cover with water. Bring to a boil and simmer for an hour. Add the lemon juice, salt and pepper and puree with a stick blender.
** For added richness, you can use chicken broth instead of water or you can add a can of great northern beans to add protein and thickness.