Books & Spoons Recipe for CARROT & GINGER SOUP

​Ginger is among the healthiest spices on the planet. It is loaded with nutrients and bioactive compounds that have powerful benefits for your body and brain. I use it a lot in tea and cooking and just building up my immune system during the flu season. When you mix ginger with carrots, also considered as one of the healthiest foods in the world, and make harmony - or soup if you want - the taste is deeply layered and it is good for you! I tend to have at least one vegetarian day a week, by no means of planning, but by just loving the taste and abundance of veggies our markets are pushing out these days. This week I made the Carrot & Ginger Soup since after being sick for the whole month of January, I really need to boost my energy. But mainly because this soup is really delicious and simple to make. I added some sour cream to it, after finishing it off with butter and drops of fresh lemon juice. If you want the taste of ginger in your soup, but not the hot burn it has, remove it from the kettle before you purè the rest of the ingredients. I hope you enjoy it as much as I did. Stay warm, folks, or cool if you are on the other side and have summer time. Till next time
~ Cheers!

---

CARROT & GINGER SOUP

• 1 kg / 2 lb Carrots, peeled and sliced
• 1 Leeks washed and sliced thinly
• 50g / 1 oz Ginger, peeled and thinly sliced
• 7 dl / 3 cups Vegetable stock
• 50 g / 1 oz Butter
• 1/2 Lemon for fresh juice

1. Set carrots, ginger, and leeks into a kettle and pour vegetable stock in so that the vegetables are well covered. 
2. Boil the ingredients until cooked through
3. If you want, remove the ginger from the kettle
4. Purè the ingredients until a smooth soup consistency
5. Check the flavors and add salt and pepper if needed
6. Flavor with butter and lemon juice if desired