A festive start to your holiday meal, this delicious soup helps improve circulation and digestion, and strengthen the immune system.
- 4 carrots, washed and sliced
- 3 cups butternut squash, peeled and cubed (from medium squash)
- 1 medium onion, chopped
- 1 tablespoon fresh ginger, chopped
- 1 teaspoon orange zest
- 1 teaspoon turmeric
- 1 stick of cinnamon
- 2 slivers of astragalus (optional, for immune boost)
- 6 cups filtered water or vegetable broth
- Salt and pepper, to taste
Place all ingredients in a large stock pot and bring to a boil. Reduce heat and cook at low temperature, just simmering, for one hour. Stir occasionally and skim off the foam from the top. Let cool for about 10 minutes. Take out the astragalus slivers. In a blender puree the soup until smooth and creamy. Serve hot! Makes 4 servings.
This recipe is from Eleonora Gafton, HHC, the Interim Cooking Lab Coordinator for Tai Sophia’s Master of Science in Nutrition and Integrative Health program.
More about this soup’s healing properties:
The warming ginger is known to improve circulation and digestion; it helps to move heat into the extremities. Astragalus is an adaptogen* that helps to strengthen the immune system; it nourishes and strengthens the digestive function and supports absorption of nutrients. Turmeric has a beneficial anti-inflammatory and antioxidant quality. Adding black pepper (piperine, the alkaloid found in black pepper) enhances the bioavailability of the curcumin, the constituent that has healing properties in the turmeric.
*Adaptogens are natural plants that increase the ability of the organism to adapt to environmental factors and to avoid damage from such factors.