Well, after spending the morning with watering eyes, a runny nose and multiple people telling me how terrible I look (that’s always nice, huh?), I finally broke down and went to the pharmacy to get something to help with my congestion. The pharmacist recommended Zyrtec-D and dear God…about and hour and a half after I took it everything dried up and I felt like I was on speed. Seriously, it was like shock pads to the chest. I pray I can sleep tonight.
My lunch today was carrot butternut ginger soup and toast (along with an apple and peanut butter). I am so glad that I made this soup yesterday because it has been a wonderful comfort with my cold. The ginger is mildly spicy and really helps to clear me out. It’s also so healthy you could eat it by the bowlful. I promised you the recipe and have had several people ask about it today so here it is!
CARROT BUTTERNUT GINGER SOUPPrint
A recipe for carrot butternut ginger soup. Vegan, Whole30, gluten-free, dairy-free but 100% delicious and comforting!
1 tablespoon coconut oil (or olive oil or butter)
2 medium onions, diced
2 tablespoons peeled, grated fresh ginger (use fresh if at all possible…it’s so different than the powdered stuff)
1 3/4 lbs carrots, peeled and quartered
1 1/2 cups cubed butternut squash (I used frozen)
6 cups chicken or vegetable stock
Salt, to taste (will vary depending on the stock you use)
And here is the nutritional information.
Healthy, comforting and delicious! Give it a try!