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