It’s not just an easy thing to do, it’s a very smart thing to do. Simply put, adding fresh ginger to soup provides numerous health benefits. For instance:

DIGESTIVE HEALTH is protected and even improved. Freshly grated ginger helps with gastrointestinal motility, which is the speed at which food moves through the digestive tract, potentially easing symptoms of indigestion and chronic indigestion. Along the way, it reduces bloating as it aids in nutrient absorption.

And let’s not forget how ginger is well-known for its ability to relieve nausea, including morning sickness, motion sickness, and post-operative nausea.

ANTI-INFLAMMATORY protection is available because of ginger’s gingerols, which help with inflammatory conditions like rheumatoid arthritis and osteoarthritis. People who struggle with this pain in their hands swear by daily use of fresh ginger!

Ginger also possesses antimicrobial and antioxidant properties that help fight infections and support overall immune health. Cold and flu season is an especially good time to increase ginger intake.

BLOOD SUGAR AND HEMOGLOBIN A1c levels are lowered, particularly in people with type 2 diabetes.

BLOOD PRESSURE AND CHOLESTEROL LEVELS ARE LOWERED, thus improving heart health. Abundant research shows fresh ginger potentially reduces the risk of heart disease.

PAIN IS REDUCED, thanks to ginger’s abundant anti-inflammatory properties (again, conditions like osteo- and rheumatoid arthritis).

FINALLY, WEIGHT LOSS is supported. Several studies show that ginger supplementation can help reduce body weight and body mass index.

I’m a believer. I’ve been taking a shot of fresh ginger/turmeric water every morning for a few years now, and while the pain from arthritis in my right hand hasn’t disappeared, it actually has lessened. Such a blessing!

If you’re convinced, or at least intrigued with the idea of adding more fresh ginger to your daily diet, here’s a terrific soup recipe to get you started. Created by Jeanine and Jack, authors of the great site, www.loveandlemons.com, this recipe has almost 600 5-star recommendations. This hearty soup uses two seasonal foods (carrots and onions) and is HIGH on the flavor scale. See what you think:

Carrot and Ginger Soup

Serves: 2
Calories per serving: 138

Ingredients:

1 tbs extra virgin olive oil
1/2 medium yellow onion chopped
1/2 tsp sea salt
3 clove garlic smashed
1 lb carrots roughly chopped
1 tsp grated fresh ginger
1 tbs apple cider vinegar
3 c vegetable broth (or chicken broth)
freshly ground black pepper
1 tsp pure maple syrup optional
coconut milk for garnish, optional

Directions:

Heat the oil in a large pot over medium heat. Add the onions, salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and carrots to the pot and cook 8 minutes more, stirring occasionally.

Stir in the ginger, apple cider vinegar, and broth. Bring to a boil, then reduce the heat and simmer for 30 minutes.

Let cool slightly and transfer to a blender. Blend until smooth. If your soup is too thick, add a little water. If you would like your soup a little sweeter, add the maple syrup.

Serve with a drizzle of coconut milk, if desired.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.