Health Benefits Include:
- May reduce pain and swelling associated with arthritis, muscle soreness, and menstrual cramps
- May help with digestive symptoms including dyspepsia, bloating, abdominal pain, and motility
- May improve nausea and vomiting experienced during pregnancy and/or cancer treatment
- May help relieve migraine-related pain
- May help improve glycemic control (in conjunction with medication, diet, and lifestyle)
Tips:
Fresh ginger can be frozen whole, then peeled, chopped and/or grated when ready to use.
Use caution with large dietary sources and/or supplemental sources of ginger when taking any anticoagulants (warfarin, aspirin), antiplatelet drugs, or diabetes medications without consulting your healthcare provider.
Recipe: Carrot Ginger Soup
Ingredients
- 1 tablespoon extra-virgin olive oil
- ½ medium yellow onion, chopped
- ½ 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 or chicken broth
- Freshly ground black pepper
- 1 teaspoon maple syrup, optional
- Coconut milk, for garnish, optional
Instructions
- 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.
- Stir in the ginger, apple cider vinegar, and broth. Bring to a boil, then reduce the heat and simmer for 30 minutes.
- Let cool slightly and transfer to a blender. Blend until smooth. If your soup is too thick, add a little water. If you would like your soup a little sweeter, add the maple syrup.
- Serve with a drizzle of coconut milk, if desired.
