For centuries, spices have not only been used in flavoring food, but also in treating a variety of health-related issues. Take ginger, for example: its history goes back over 5000 years and it is traditionally considered a general tonic for whatever ails you. Indeed, ginger may be one of nature’s most remarkable superfoods!
Considered a ‘warming spice,” ginger comes from the same family as turmeric and cardamom; and it is perhaps one of the most pungent spices with its combination of sweet, zesty, and hot flavors. The part of the plant that is used for both cooking and healing is the rhizome, or root of the plant, and is most often used either powdered or fresh.
Ginger is loaded with antioxidants, compounds that prevent stress and damage to your body’s DNA. They may help your body fight off chronic diseases like high blood pressure, heart disease, and diseases of the lungs. Ginger is also being studied in promoting healthy aging and in extending longevity. Here are some additional healing benefits of ginger that are being studied and used in medicine today:
1. Fighting bacteria and viruses
2. Calming nausea and eliminating intestinal gas
3. Soothing sore muscles
4. Easing arthritis symptoms
5. Lowering blood sugar levels
6. Easing menstrual cramps
7. Lowering cholesterol levels
8. Reducing pain from migraine headaches
In cooking, ginger is often used as a marinade as well as in curries and stir fries. It can also be added to soups, hot cereals, and smoothies for an added boost of nutrition and flavor. Here is a simple, nutrient packed soup that includes lots of ginger, carrots, onions, and garlic. Perfect for those cold January nights!
Carrot Soup with Ginger
1 medium yellow onion, chopped
4 cloves garlic, minced
1-3 tsp sized chunk of ginger, minced or grated
2 lbs. carrots (peeled, diced into ½ inch slices)
6 cups vegetable broth. Low-sodium
Fresh parsley (optional)
- In a large stockpot, sauté onions in water or vegetable broth until translucent. Add garlic and ginger and sauté for 1-2 minutes until garlic becomes fragrant.
- Add the carrots and broth and bring to a boil. Reduce to low heat and cover. Cook for 10 to 15 minutes stirring every 5 minutes to prevent from boiling over.
- Blend soup with an immersion blender or transfer to a blender to puree.
- Garnish with fresh parsley and serve with bread.
Note: This soup is low in calories so great for those needing to lose weight. It is also great for toddlers and kids. Soup will keep in the fridge for at least up to 4 days and can easily be frozen.
