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Carrot Ginger Soup Recipe

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Simple-to-make and digestion-enhancing recipe perfect for this time of year where our days are shorter, and our digestion slightly more delicate.

This year’s Nobel Prize in Medicine was awarded to three Americans for their work on circadian rhythm, or the body’s biological time clock. Their research discovered how our inner clock regulates processes like hormones, sleep, body temperature and metabolism. These clocks not only govern processes within the body, but they also “explain how plants, animals, and humans adapt their biological rhythm so that it is synchronized with the Earth’s revolutions” – the true Rhythms of Nature.

Ayurveda teaches that our digestion is strongest in the afternoon because the sun is the highest, and therefore we should have our biggest meal during this time to support a symbiotic relationship with our environments and our internal digestive fire.

Ayurveda, has long proposed Dinacharya, or daily routines, which gives a fundamental understanding of the different processes we experience during the day and the energies governing them. Ayurveda teaches that our digestion is strongest in the afternoon because the sun is the highest, and therefore we should have our biggest meal during this time to support a symbiotic relationship with our environments and our internal digestive fire. This research in circadian rhythm shows that our highest body temperature correlates with this time of day. If you plan to make lunch a larger meal, you can consider a simple-to-make and digestion-enhancing soup for dinner. Here is a recipe for a carrot ginger soup that is perfect for this time of year where our days are shorter, and our digestion slightly more delicate.

Ingredients:

  • 1 bunch carrots – washed and chopped
  • 1 leek – washed and chopped – light green and white part only
  • 1 inch piece of ginger – peeled
  • 3 celery stalks – washed and chopped
  • 1 carton vegetable broth, organic and low-sodium
  • 1 tablespoon ghee

Directions:

  • After all veggies have been chopped, add the ghee and leeks to a pan. Let them cook on a medium flame for 15 minutes or until fragrant and somewhat translucent.
  • Add in carrots, ginger, and celery. Stir.
  • Let cook on medium flame for 15 minutes, stirring occasionally.
  • Add in broth. Stir. Bring to a boil. Let simmer 15 minutes.
  • Put in blender and blend until smooth. Make sure you keep the cover on tight!Serve with salt and pepper to taste.

Enjoy!

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