Now that fall is upon us, it’s time to dust off your soup pot. As the weather cools off, there’s nothing better than a hot cup of soup to warm the soul — and your belly.
And we’ve got just the soup recipe for pregnant or breastfeeding moms: Carrot-ginger soup. Carrots are chock full of vitamin A, which can help develop a baby’s eyes and bones, while ginger is rich in vitamin C and iron to support their immune system. Ginger can also help soothe your morning sickness and nausea.
- 1 tbsp. canola oil
- 1 medium onion
- 1 lb. fresh carrots, peeled and sliced
- 1 tbsp. fresh grated ginger
- 40 oz. low-sodium chicken broth
1. Heat canola oil over medium heat in a heavy saucepan and add the onion. Cook until it’s translucent, about 5 minutes.
2. Add the carrots and ginger and cook for another 5 minutes.
3. Add the chicken broth and bring to a boil. Lower the heat and simmer for about 20 minutes, or until carrots are tender and easily pierced by a fork.
4. Carefully transfer the contents of the pot to a blender. Thoroughly blend the mixture. (If you have an immersion blender, you can blend the soup in the saucepan.)
5. Return soup to the pot to warm, then serve.
(c) 2016. Article adapted from The Nemours Foundation/KidsHealth(R). Used under license.