anti-inflammatory soup

I found a recipe for this soup a few years ago, and have scaled it down to just a few ingredients. Fresh vegetables provide a lot of flavor and you really don’t need to add a lot of spice. This soup includes carrots rich in vitamin A, vitamin C and fiber; sweet potatoes, rich in manganese, potassium, vitamin A and vitamin C; and red peppers, which have vitamin A, vitamin B6, beta carotene and fiber. Ginger is well-known for its anti-inflammatory properties. I like this soup to accompany a salad or sandwich.

ingredients:

2 TB olive oil

6 large carrots, peeled and cut into pieces(Use real carrots, not the petite or mini-size- they just don’t taste the same)

1 large sweet potato, peeled and cut into pieces

1 large red pepper, cut into pieces

1-2” piece of peeled ginger

Salt and pepper to taste

Water to cover vegetables

Instructions:

Place two TB olive oil in a Dutch oven or medium- to large-stockpot. Add vegetables and ginger and simmer for a few minutes. Add water, just enough to cover the vegetables. Cook until vegetables are soft. Use an immersion blender to puree the vegetables. Add salt and pepper to your taste. Leftovers may be refrigerated for five days.