Zesty Carrot Ginger Soup 
It’s cold outside and that means we want something spicy to warm our bellies. Ginger is the way to go in the winter when everyone is ill. Ginger’s use as a remedy for digestive distress, colds and viruses dates back at least 5,000 years to ancient Chinese practitioners. In addiction to calming inflammation ginger is calming to the intestinal tract. This zesty spice may also defend against the growth of colorectal and other cancer cells! Eat you food and your medicine for dinner. Enjoy!
INGREDIENTS:
carrots (As many as you want)
onion (2-3 large)
2 Tlb of Chinese 5 spice powder (from Mountain Rose Herbs)
garlic (4 large cloves)
ginger root (about 2 inches, peeled and grated)
homemade chicken broth (2 quarts)
2 cups of homemade yogurt
fish sauce to taste
sea salt (1/2 tsp or to taste)
2 Tlb of raw honey
small handful of chopped cilantro
freshly ground peppercorns
How To: Rinse and chop the carrots coarsely. Peel and chop the onions. Place them all in a pan. Next add the broth, garlic, ginger root, and spices. Bring to simmering point, put a lid on and simmer gently for about a half hour. Blend (I use a simple handheld blender). Taste and add salt and peppercorns (freshly ground) to taste. When it has cooled a bit stir in yogurt and fish sauce to taste. Top with cilantro.
