Ginger-Carrot Cold Cure Soup

By Susan Axelrod/Spoon & Shutter
January 8, 2015
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Author Notes: When I was sick with a raging head cold, my husband came up with this version of the classic "Jewish penicillin." The combination sounds odd, but it truly worked; the gingery broth soothed my nose and throat and the vegetables made me feel nourished and restored.Susan Axelrod/Spoon & Shutter

Serves: about 6

  • 1/4 cup fresh ginger, peeled and chopped
  • 5 large carrots, peeled and chopped
  • 5 ounces baby spinach
  • 8 ounces cremini mushrooms, stems removed, quartered
  • 1 can cannellini beans, rinsed and drained
  • 1 quart homemade or low-sodium chicken stock
  • 1 cup cooked white rice (optional)
  • 3 pinches kosher salt
  • 1/4 teaspoon freshly ground black pepper, or more to taste
  1. Place ginger and carrots in a blender (or food processor) with 1/2 cup chicken broth. Blend until pureed, while keeping some texture.
  2. Transfer the ginger/carrot mixture to a medium size pot and add the rest of the chicken broth. Add mushrooms, beans, salt and pepper; bring to a simmer over medium heat-high heat. Reduce heat to medium-low and simmer for 15 minutes.
  3. Taste for seasoning, adding salt and pepper if needed; add rice and cook for 5 minutes to warm the rice. Add spinach; stirring until spinach is wilted.

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