Ginger is a powerful anti-inflammatory, it helps to keep the digestion moving and supports you to fight the winter bugs. AND new research is showing that ginger has great anti diabetic properties reducing HbA1c and improving risk factors for heart disease.

Carrots are also good for the immune system and help with metabolism of protein and fat and as most of you will know they are good for our vision as well.

Sage is a dark horse – great for memory and brain health. AND in a study on mice it was found to act like some diabetes drugs to reduce blood sugar and increase insulin sensitivity.

Carrot, sage and ginger soup

Warming and gentle on a winter’s evening. If you would like to add protein then put some red lentils into it when you add the carrots and extra stock or water.

Ingredients

2 banana shallots
2 cloves garlic
2 stalks fresh sage
2” fresh ginger peeled
3 tablespoons olive oil
8-10 medium carrots (500g)
750 ml stock
Salt and black pepper

Method

Place roughly chopped shallots, garlic, sage and roughly chopped ginger in the food processor and blitz until fine. Add the mixture to a large pan with olive oil and sauce over a medium heat for 4-5 minutes. Add a pinch of salt to stop it burning and a few grinds of black pepper.

Once the shallots are softened through add the chopped carrots to the pan and fry with the mixture until they also soften a little. Just a couple of minutes.

This is the moment to add the lentils if you choose.

While they are cooking you can make the stock, or get it ready if it’s liquid already.

Add the stock to the carrot mixture.

Simmer for 20 minutes then liquidise, either with a stick blender or in a goblet blender. Put the soup back in the saucepan and add enough water to make it the consistency that you are happy with. Season to taste and add a small squeeze of lemon.

At this stage leave the soup standing for 20-30 minutes to let the flavours develop.

Now reheat it, serve and enjoy.