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Kicking Cancer in the Kitchen: Gingerly Carrot Soup

Ginger is my favorite flavor. The scent of fresh ginger makes me swoon, and I add it to tea, pasta, soups…the list goes on. Here’s another recipe from the cookbook Kicking Cancer in the Kitchen. It might be my favorite so far – a bit of cinnamon enhances the sweetness of the carrots, and that delicious ginger tastes great and helps with nausea.

Make sure to check out the cookbook, and my other posts on the book, whether you’re a cancer patient, survivor, or just want to get some more goodness into your diet. You can feel these recipes working: not only are they delicious, you feel nourished after eating them, rather than weighed down.


Gingerly Carrot Soup

2 Tbsp olive oil
1 onion, chopped
1 leek, sliced
Sea salt
2 inch piece fresh ginger, grated
1/2 tsp cinnamon
1 pound carrots, peeled and chopped
Juice of one orange
2-3 cups vegetable stock
1 Tbsp miso
Freshly ground black pepper

Heat the oil in a stockpot over medium heat. Add the onion, leek and salt and saute about 5 minutes until the onion is soft. Add ginger and cinnamon and saute another 5 minutes, stirring constantly.

Add the carrots, orange juice and enough stock to cover the carrots. Bring to a boil; reduce heat and simmer, covered, until carrots are tender, about 20-30 minutes.

Remove from heat and puree with an immersion blender. Remove a small amount of the soup and mix it with the miso in a small bowl. Add the mixture back to the soup and warm on low heat for a few minutes. Season with pepper.

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