How to Make Carrot Ginger Soup with Parsnips & Collard Greens
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SERVINGS:
4
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PREP TIME:
15 MINUTES
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COOK TIME:
25 MINUTES
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SKILL LEVEL:
EASY
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INGREDIENTS
SKILL LEVEL: EASY
4 whole | |
1/4 c | |
1 tbsp | |
2 tbsp | |
2 clove | |
2 lbs | |
1 c | |
1/2 inch | |
1/4 tsp | |
1/4 tsp | |
PREPARATION OF THIS HEALTHY RECIPE
1. Chop and sautee onion in sunflower oil in a large soup pot. When the onions begin to brown add chopped garlic and ginger. Continue frying for thirty seconds.
2. Chop carrots, parsnips and collard greens. Add to pot and cover vegetables with water. Bring to a boil on high heat. Lower heat to a simmer, cover, and cook until tender.
3. Meanwhile, sautee sunflower seeds in a bit of oil. When browned, spinkle salt and garnish soup.
How Does This Ayurvedic Recipe Improve Wellness?
CLINICAL AYURVEDIC REVIEW
This simple soup greets you with sweet and savory notes in a light, nurturing broth. It is a nice way to introduce parsnips if you're unfamiliar with them. Their taste blends nicely with carrots and they look almost the same. Parsnip is the albino carrot! Light soups help you shed the winter blues and enjoy the brightness of Spring as they aid your body through a natural detox cycle.
The pungency of parsnips helps decongest the lungs and circulatory system, restoring blood flow. Carrots contain beta-carotene which stimulates the liver in spring. Brightly bitter collard greens lighten this nurturing soup.
Restore Your Vitality
Cooked carrots are sweet, nourishing, easy to digest, and contain lots of fiber. They are ideal for babies and convalescing patients (i.e. those recovering from illness). Parsnips have many of the same qualities as carrots and are also a wonderful food choice for the recently ill, elderly, or ailing. Ginger warms the belly as it strengthens your digestion. This is very important during recovery- illness tends to put a damper on the digestive fire. If it's still a little difficult to digest, remove the collard greens and you're sure to have easy digestion.
Clean Blood, Cool Liver
The blood purifying aspects together with carrot's sweetness make it an excellent blood and liver tonic. Carrots are ideal for liver deficiency, especially useful in the dry seasons of late summer and fall. The liquid nature of this soup combined with soothing carrots and bitter colalrds can bring relief to dry, overheated eyes. The eyes are direct reflection of the state of your liver, so if your eyes are feeling hot and tired, this soup is for you.
Warming Roots Give You Strength
Do you feel cold to your bones as the season turns from summer to fall? This root vegetable soup restores your ability to build heat from the inside out. In Chinese Medicine, root vegetables like ginger, carrots, and parsnips are said to build "yang," or the energy of heat and strength. This effect grows when the roots are cooked long as slow, roasted or in soups. In Ayurveda, root vegetables calm windy, spacy Vata Dosha by offering a sensation of groundedness and stability. The added warmth of a soup is a bonus!
A Sweet Note on Carrots
Ancestors of the wild carrot came from Iran and Afghanistan, the center of genetic diversity for carrot. Carrots were bred from a species of wild carrot, called Queen Anne's Lace. Originally they were grown for their aromatic leaves and seeds. Since then, selective breeding has increased sweetness, reduced bitterness, and minimized the woody core. The ancient Greeks called them, 'philon' which means love charm, because carrots were considered to make men and women more amorous.
AYURVEDA'S GUIDE TO VITALITY & WHOLESOME NOURISHMENT
Your Ayurvedic diet is tailored to your individual body and your specific imbalances.
With an Ayurvedic diet you feel joy and satisfaction because what you are eating truly nourishes and balances you.
Disease results from diets and lifestyles that are incompatible with your nature.
By eating a personalized diet matched to your body, you experience optimal health.
See How it Works.