My 3-year old has had a stomach bug for the past couple of days.

I’m pretty sure it’s something he’s caught at nursery. Or maybe I’m being paranoid as he’s been telling me about the boy at nursery who never washes his hands after he’s used the toilet! He appears to be on the mend today so I made him a soothing carrot soup for lunch. We usually eat the same food (if it’s good enough for him, it’s good enough for me!) so I had a big bowl too as it’s still pretty cold out there and the ginger in the soup is lovely and warming.

These are the ingredients you’ll need if you’d like to give it a go:

·         1 tbsp coconut oil

·         ½ tsp of cumin seeds

·         6 large carrots, roughly chopped

·         1 red onion, peeled and roughly chopped

·         1 small apple, roughly chopped

·         A thumb size chunk of fresh ginger, peeled and roughly chopped

·         3 stock cubes

·         Grind of black pepper

·         1 tsp turmeric powder

·         Small handful of flat leaf parsley (usually I use fresh coriander)

10 Super Easy Steps to a Tasty Carrot Soup:

1.       Melt the coconut oil in a pan.

2.       Add the cumin seeds.

3.       Add the onion. Let it soften for a few minutes.

4.       Add the ginger and turmeric and stir.

5.       Add the carrots and apple. Give everything a good stir.

6.       Cover with boiling water and add the stock cubes.

7.       Let it simmer until the carrots are soft.

8.       Add the parsley.

9.       Blend everything together with a hand blender.

10.   Add some fresh pepper and enjoy!

It’s tasty and nutritionally dense. Here’s what you need to know:

1.       Spicy ginger goes well with sweet carrot.

Ginger has a long tradition of being very effective in alleviating symptoms of gastrointestinal distress. It’s also known to relax and soothe the intestinal tract as well as being anti-inflammatory. I love ginger tea too!

2.       Turmeric adds a depth of colour and flavour.

Turmeric is actually a member of the ginger family and has so many health benefits. It has been a staple in Indian cooking for centuries and has gained a lot of press coverage recently as research has shown it to be a powerful anti-inflammatory. It’s turmeric’s yellow pigment called curcumin which has shown significant anti-inflammatory activity. There have also been a whole bunch of supplements that have hit the market recently for those who want a really concentrated dose of curcumin but for the rest of us, it’s easy enough to add to food on a regular basis such as soups and eggs.

3.       Cumin seeds are small yet pack a powerful nutrient punch.

Cumin has played an important role as a food and medicine in the Middle East, India and China for thousands of years. They have been noted to benefit the digestive system and some research has shown it might be helpful in stimulating the secretion of pancreatic enzymes which are important factors in proper digestion and nutrient assimilation.

This soup is great on its own or with sourdough bread. To get in some extra nutrients you can top with sunflower or pumpkin seeds which add a nice texture. If I’m making the soup for other adults, I sometimes add ½ teaspoon of crushed chillies for an added kick.

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