One of our favorite recipes to help keep the winter blues away is this warming Carrot Ginger Soup. This recipe is perfect for those cold winter months ahead, not only because it's delicious but because of all the benefits that come along with it!

In Traditional Chinese Medicine, Winter is considered the time to nourish your Yin energy, the time to hibernate, which for humans implies the time to slow down and conserve your energy. Eating warm soups, stews and root vegetables like carrots provide the warmth that our body needs in the winter season. Chinese philosophy of Yin and Yang on eating advises to eat Yang (hot) foods to strengthen Yin and Yin (cold) foods to balance Yang. And that makes this hot Carrot Ginger Soup a perfect winter dish.

Winter is also the season of colds and flu – onion, garlic, ginger are all immune boosters and natural antibiotics. Carrots are a great source of vitamin A, which our body needs to fight off colds and flu and makes your skin glow as an added bonus.

The holiday season brings us many wonderful culinary feasts which means heavy meals that we love to indulge in. Apple cider vinegar not only boosts our immunity, it helps with digestion by increasing our metabolism, which helps to keep the sugar down and promotes weight loss.

In Chinese medical terms, this quick, simple and absolutely delicious recipe, will boost your protective QI, activate the movement of overall QI and strengthen your Yin.

1 tablespoon extra-virgin olive oil
1/2 medium yellow onion, chopped
1/2 teaspoon sea salt
3 garlic cloves, smashed
1 pound carrots, roughly chopped
1 teaspoon grated fresh ginger
1 tablespoon apple cider vinegar
3 cups vegetable broth or chicken broth
freshly ground black pepper
coconut milk for garnish, optional

1. 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.
2. Stir in the ginger, apple cider vinegar, and broth. Bring to a boil, then reduce the heat and simmer for 30-35 minutes.
3. Let cool slightly and transfer to a blender. Blend until smooth. Add a little water until you reach your desired consistency.
4. Serve with a drizzle of coconut milk and olive oil. Add your favorite herbs or a dollop of fresh pesto, if desired.
5. Enjoy!

Recipe by For Love and Lemons - Carrot Ginger Soup