Ingredients
- carrot 220 g
- potato 40 g
- onion 30 g
- yogurt 40 g
- oil 3 g
- water 330–350 ml
- ginger ras fin după gust
- salt, pepper
Instructions
- Cut the carrot, potato, and onion into cubes. Sauté the onion in oil for 2 minutes in a deep pot, then add the rest of the vegetables.
- Pour the water and let everything simmer over medium heat for approximately 15-20 minutes, until the vegetables are well cooked.
- Add the finely grated ginger, salt, and pepper toward the end of the cooking process to preserve the properties of the volatile oils.
- Blend the soup with an immersion blender until you get a fine consistency. Serve with a spoonful of yogurt on top for extra creaminess.
This soup is designed to leverage the synergy between beta-carotene and active compounds in ginger. Cooking carrots increases the bioavailability of carotenoids, essential antioxidants for cellular protection. Ginger, through its active substances such as gingerol, is scientifically documented for its ability to accelerate gastric emptying and reduce inflammation in the mucous membranes. Adding a small amount of fat (oil and yogurt) is metabolically necessary to ensure the absorption of fat-soluble vitamins (A, E, K). It's a strategic choice for rebuilding the body's defense barriers while providing immediate digestive comfort.
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