Getting herbs into kids can be a challenge, especially if they’re not feeling well. I discovered that my kids will eat almost anything if it’s cooked into a soup – so I use soup as my “vehicle” when I want to get herbs into them.
Ginger is one my favourite herbs during cold and flu season. It’s warming, and is a lovely anti-inflammatory as well. It can ease the aches and pains that comes with a yucky cold or flu.
1 lb of carrots, roasted with olive oil in the oven until tender.
1-2 inch piece of ginger, grated or sliced
1 large onion
1 tbsp of oil (I like coconut in this recipe)
1/2 tsp of sea salt
1 L of chicken or vegetable broth.
After roasting the carrots until tender, saute the diced onion in coconut oil until translucent. Add ginger and saute for 1-2 mins. Add carrots, salt and broth and simmer for 10-15 mins. Puree and serve.