In autumn, people are more susceptible to catching colds and flu as the weather changes. One way to bolster your immune system is by eating appropriate seasonal foods. This soup combines the late summer tomato harvest with fresh ginger, which warms digestion and helps prevent colds from taking hold.
2 TBS Olive Oil, Butter or Ghee
1 medium purple onion, diced
2 TBS fresh ginger, peeled & minced
2 lbs of tomatoes, peeled and quartered (or one 28oz can diced tomatoes)
2 carrots, peeled and chopped
1/2 red bell pepper, cored and chopped (optional)
2 cups vegetable or chicken stock
2 tsp of Mirin/sweet cooking sake (optional)
Sea salt and black pepper to taste
Basil, cut into this ribbons
1 medium purple onion, diced
2 TBS fresh ginger, peeled & minced
2 lbs of tomatoes, peeled and quartered (or one 28oz can diced tomatoes)
2 carrots, peeled and chopped
1/2 red bell pepper, cored and chopped (optional)
2 cups vegetable or chicken stock
2 tsp of Mirin/sweet cooking sake (optional)
Sea salt and black pepper to taste
Basil, cut into this ribbons
Over medium heat, warm the 2TBS of oil then add the onion. Add a pinch of salt and cook until soft and translucent, stirring frequently. Add the ginger, carrot and tomatoes and cook until the tomatoes begin to break down, stirring frequently. Add the stock and the bell pepper if using, cover the pot and let simmer for about 30 minutes, stirring occasionally. Puree the soup with an immersion blender or in batches. Add the Mirin if using and salt and pepper to taste. Garnish with ribbons of basil or croutons.
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