Ginger is a multipurpose medicinal herb. There have been many
studies about its relief of nausea, but its use is mostly common
as an anti inflammatory herb. The warming quality and special
spiciness of the ginger in this cold soup adds a wonderful taste to
the soup.
3 cups of carrot
1 medium sized potato
8 cups of water
1 medium sized onion
2 tablespoons of canola oil
3 tablespoons of ginger root
Salt
Nutmeg
Chopped parsley
Peel and slice the carrots and potato and lay them in a pot of
water. Boil the water, cover the pot, lower the flame, and lightly
boil until the vegetables are soft. Meanwhile, chop the onion.
Heat the canola oil and add the onion and ginger. When the carrots
and potato are soft add the onion and the ginger to the soup and
cook for 5 minutes. Mash the soup in a food processor, add salt
and nutmeg. Decorate with parsley.
