Warm Up with Winter Carrot Ginger Soup

Here is a super easy vegan soup recipe that takes off the winter chill while providing a balance of macronutrients.  This soup gives a burst of ginger flavor that stimulates the senses and taste buds while also offering a load of wellness benefits including:

* Reducing Pain and Inflammation: ginger reduces your synthesis of prostaglandins and thromboxanes, which would otherwise cause pain, inflammation and blood clotting.

*Curbing Migraines: ginger may have the ability to stop prostagldins from causing pain and inflammation in blood vessels.

*Preventing Ovarian Cancer: ginger powder may induce death in ovarian cancer cells.

*Preventing Colon Cancer: ginger may slow the growth of colorectal cancer cells.

*Preventing Diabetic Nephropathy: ginger may decrease the incidence of diabetic nephropathy (kidney damage).

*Easing heartburn or nauseousness.

Winter Carrot Ginger Soup

*coursely chop: 4-5 large carrots, 1 tablespoon fresh ginger root, 2-3 garlic cloves, 1 small onion, 2-3 stalks celery

*place chopped items in steamer and cook until carrots and celery are medium soft

*place steamed vegetables + 1 cup of pre-cooked white cannellini beans in food processor/blender with approximately 2 cups of low sodium vegetable broth … blend until smooth (gradually add broth until it blends to desired consistency)

*transfer to pot, add sea salt and pepper (to taste) and simmer on low for 15-20 minutes to develop flavours further

**finish serving with a drizzle of oil (ie flax seed oil blend like Vega’s Antioxidant EFA Oil Blend), raw pumpkin seeds and sprouted mung beans


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