In Sydney’s climate, carrots can be grown year-round but we are including them here as an early Autumn food because they’re a root vegetable. Root vegetables help our body to store energy and that’s exactly what Autumn is all about.
As the Earth’s energy turns from outward-moving of Summer, it becomes inward-moving towards Winter. Autumn is the turning time. This beautiful season is about celebrating Nature’s variety. Autumn days are long and timeless, or suddenly bringing an early Winter chill.
Now is the time to switch to stir-fries instead of salads, and dust off your slow cooker so you can start enjoying more soups and slow-cooked food to stoke your internal fires!
This recipe is the perfect early-Autumn soup because carrots are a light root vegetable, still connecting with the bright energy of late Summer. They also treat cough and reduce inflammation in the respiratory membranes. And the garlic and ginger are perfect for your immunity – creating a shield of energy at your exterior to ward off Autumn chills and coughs.
(P.S. Catching a cold? Here is your “first-aid” prevention and treatment guide for Autumn colds and flus)
The first cultivated carrots were purple, originating in Afghanistan around 1,000 years ago from the wild plant now known as “Queen Anne’s lace”.
Fascinated by carrots? Well, why not head on over to the first virtual museum in the world entirely devoted to the history, evolution, science, sociology and art of the Carrot: The World Carrot Museum!
Adapted from Healing with Whole Foods by Paul Pitchford.
* To make fresh almond milk, add a couple of handfuls of raw almonds to a blender along with about 3-4 cups of filtered water. Blend until watery. You can strain through a fine cloth or, in recipes like this one, use un-strained for extra protein and fibre.