Soup of the Day... Carrot and Ginger Soup

Ginger and its benefits

While the best-researched use of ginger is in combating nausea and vomiting, studies have shown that ginger is a multi-faceted remedy with at least six more healing effects:

1. It reduces pain and inflammation, making it valuable in managing arthritis, headaches, and menstrual cramps.
2. It has a warming effect and stimulates circulation.
3. It inhibits rhinovirus, which can cause the common cold.
4. It inhibits such bacteria as Salmonella, which cause diarrhea, and protozoa, such as Trichomonas.
5. In the intestinal tract, it reduces gas and painful spasms.
6. It may prevent stomach ulcers caused by nonsteroidal anti-inflammatory drugs, such as aspirin and ibuprofen.

Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

Carrot and Ginger Soup

Found on puttingupwiththeturnbulls

3 tablespoons butter 

2 whole cloves garlic, peeled 

1 large Spanish onion, peeled and diced 

2 ribs celery, sliced 

3 pounds carrots, peeled and sliced 

3 tablespoons peeled and chopped fresh ginger 

8 cups chicken or vegetable stock 

1 teaspoon ground coriander 

1 teaspoon ground ginger 

1/2 cup honey 

In a large, stainless steel stockpot over medium-high heat, melt the butter. Place the garlic, onion, celery, carrots, and ginger root in the pot and sauté for 10 minutes, stirring frequently. Add the stock to the vegetables and bring to a boil. 

Reduce heat to a lively simmer and cook until the carrots are tender, approximately 30 to 35 minutes. Remove from the heat. Add the coriander, ground ginger, and honey. Purée the soup in the pot using an immersion blender or working in batches with a regular blender until smooth.

Ladle the hot soup into hot sterilized jars, leaving 1″ headspace at the top. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it’s just finger-tight. Process pints for 75 mins and quarts for 90 mins at 10 lbs of pressure. 

When reheating a jar to serve, add a little bit less that 1/2 a cup of heavy cream to each quart jar. Stir until the ingredients are well combined, season with salt and pepper to taste, and serve.

Tomorrow's Soup of the Day... Canned Vegetable Soup

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