Sandwiches get all the lunchtime glory but sometimes it’s nice to switch things up. When was the last time you used your Thermos? Now that the weather is cooler why not pack some super delicious and nutritious soup for lunch? So, take a break from the usual lunch fare and get ready to fill your Thermos up with some hot and healthy soup!
My ginger curry soup is not only great tasting but contains the power of ginger which can help aid digestive issues, nausea as well as ward off the common cold and flu.
Ginger Curry Soup
Makes 10 cups
- 3 apples, diced
- 4 carrots, diced
- 1 onion, diced
- 2 cloves garlic, minced
- ½ cup (125 mL) parsley, chopped
- 1 cup (250 mL) cashews
- 1 cup (250 mL) hemp seeds
- 1 tbsp (15 mL) lemon juice
- 1 tbsp (15 mL) grated ginger
- 2 tbsp (30 mL) curry powder
- 1 tsp (5 mL) Himalayan crystal salt
- ½ tsp (2 mL) ground black pepper
- 6 cups (1.5 L) water
- Crushed cashews and extra grated ginger for garnish
- Place all the ingredients, except the garnish, into a blender and blend until smooth.
- Once blended, eat as a cold soup or, alternatively, heat soup in a large saucepan over medium heat until it reaches your desired temperature.
- Stir continuously to avoid burning the bottom and to evenly warm throughout.
- Garnish each serving with some crushed cashews and freshly grated ginger.
Power of Food Tip: If you do not have a high-speed blender, you can place all the ingredients in a saucepan and use a hand blender to purée your soup. The warmer the becomes, the easier you will find it to blend the soup with a hand blender.
Ginger Power: Try adding a shred of fresh ginger to a cup of hot water a couple times a day.