Last week, a miserable Foodgoat was knocked down and out by a vicious cold (he actually took a day off of work).
He needed: 1) lots of sleep (or at the very most, quality GameBoy time), 2) plenty of fluids (especially hot calamansi juice and 7-Up), and 3) a spicy, extra gingery soup full of antioxidants to clear the sinuses, boost the immune system, and warm the insides.
Gingered Carrot Soup
(modified from epicurious)
2 tablespoons olive oil
1 medium onion, minced
1/4 cup minced peeled fresh ginger
~5 cups chicken stock
~1.5 pounds sliced peeled carrots
splash of orange juice
~1/2 cup coconut milk
dash of ground cinnamon
Heat oil in heavy large saucepan over medium-high heat. Add onion and ginger and sauté until onion is translucent, about 5 minutes. Add stock, carrots, and some salt. Cover and simmer until carrots are tender, about 30 minutes.
Puree mixture with orange juice, coconut milk, and cinnamon using a blender.
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