Carrot soup with ginger. Our grandmothers and great-grandmothers already knew very well that “broth is Greek”

Interesting facts about the history of vultures include, for example, the fact that their great lover was the French king Louis XIV.

  • 400 g of carrots

  • 2 teaspoons of fresh grated ginger

  • 1 liter of vegetable broth

  • 2 small ports

  • 3 spoons of sour cream

  • 1 tablespoon of rapeseed oil

  • 1/2 teaspoon ground chili

  • Orange juice

  • salt

  • pepper

After all, our grandmothers and great-grandmothers knew very well – that “broth is Greek”. They knew it well, they often said it, and we often say this sentence too. It’s true – a good soup is simply the foundation! Our ancestors knew better than us, so they enjoyed the broth every day.

Maybe it was also the fact that it was cheap food, but at the same time hearty and healthy. That is why it was often brought to the table already in the morning, in order to give energy to the men, women and children for a long time, who then went to work in the fields for the whole day.

Macrobiotics who have soup in their daily menu highly appreciate it because it warms the body, relaxes it, supplies it with the necessary energy and valuable minerals and vitamins for the whole day. They also often serve it on their table early in the morning as a healthy and good breakfast.

Enjoy ginger and carrot soup with us today.

Heat the oil in a pot. Add finely chopped onion and simmer for a while longer.
Then we add cleaned and sliced ​​carrots and grated ginger. Bake everything on low heat and stir constantly.
After 10 minutes, pour broth over everything and cook for another 25 minutes.
After it cools down a bit, blend the soup with a hand mixer.
Finally, add salt and pepper, and season with chili and orange juice.
We serve it decorated with sour cream.

The composition of the soup changed throughout the year. While in autumn and winter there were thicker soups made from legumes and vegetables, in the spring months, when supplies were already running out, the first spring spicy and wild soups were added to the soups, which at the same time supplemented the vitamins and minerals that a person needs after winter. .


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