Carrot Ginger Soup

With all of the talk of the flu, I thought making a soup with immune-boosting ingredients might be a good idea. This soup has lots of garlic and ginger, both of which are well-known immunity-enhancers. It's also delicious ... it got a "10" from everyone in the house!

Here's what you need:

Carrot-Ginger Soup

2 tbsp olive oil

2 small onions, diced

2 celery stalks, chopped

4 cloves of garlic, minced

a golf ball size piece of fresh ginger, peeled and grated

2 - 900 mL cartons of vegetable stock or 2 litres of homemade stock

3 lbs of carrots, peeled and chopped

1/2 tsp freshly ground black pepper

1/4 tsp nutmeg

1 cup of heavy cream (optional)

Heat the olive oil over med-high heat. Cook onion, celery, garlic and ginger for about 3-4 minutes. Add stock, carrots, pepper and nutmeg and heat to a boil. Simmer for about 20 minutes until the carrots are very tender. Using either a blender or an immersion blender, blend the soup until it's smooth. Add the cream if you like, but it's not at all necessary. (I just had some left over to use up).

You'll feel healthier with each mouthful! Just serve it with some yummy bread (or a salad if you want to go completely over-the-top)!

Enjoy!