May 7, 2013

Carrot Ginger Soup (aka: anti-inflammatory soup)

 
For the last couple of years I have struggled with various digestive issues and the only thing my doctors could tell me was that my problem is caused by inflammation.  When I asked them what is causing the inflammation they could not give me an answer, and the only thing they offered was to "try this and see if it works" kind of solutions.  Nothing worked.  

That lead me to start researching what inflammation actually is, and that lead me to a naturopathic doctor.  Since I've been seeing her things have started to get better, slowly but surely.  I have followed her suggestions and there have been significant improvements.  She did lots of tests and blood work, and one of the things she found was that I have gluten sensitivities.  This vital information got me questioning and researching food and how it could be related to my specific problems.  

As of today I am beginning an "elimination diet" in hopes of figuring out if certain foods I eat regularly are the cause of my problems/inflammation.  I do no know if I will be successful in this journey, however I am trying to be hopeful.  If nothing else, at least I know I tried it and we can move on to other possibilities.  So, since inflammation is supposedly my problem, here is a soup that is supposed to help reduce it.  This will be a regular in my diet for the next month or more, so I figured I would share it with you.  I'm sure I'm not the only one who is effected by inflammation, so maybe this recipe will benefit someone else out there.  Wish me luck!



Carrot Ginger Soup (aka: anti-inflammatory soup)

1 quart of water
1.5 lbs of carrots
1 zucchini
1 onion
1 tbsp fresh ginger, minced
garlic
cumin
cinnamon

Chop the carrots, zucchini, onion and add it to a large saucepan.  Add the water, garlic, ginger and spices and bring to a boil.  Turn down heat and simmer until vegetables are nice and soft, 30-45 minutes.  Puree the soup using an immersion blender (or you can use a regular blender or food processor).  Serve hot.

4 comments:

  1. Hi -

    I have gluten sensitivities as well. I can eat a little, but not all the time. I find that the magazine Living Without is useful. It's not just about being gluten free, it's also about living dairy and other allergens free.

    Congratulations on finding someone who can help you.

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  2. Thank you for commenting Kathryn. I look forward to checking out that magazine, so thank you for the recommendation. I just checked out your blog - it has some wonderful info there as well so I'm excited to look at that some more. Thanks for stopping by ☺

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  3. You are welcome, although I'm a bit confused about the reference to my blog as I don't have one. I saw in your post about the pork roast that you used soy sauce. You might want to eliminate all soy during your elimination diet. It is one of the 8 major food allergans. I have more problems with soy myself than gluten.

    Again, the best of luck.

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