Ginger-Carrot Soup

In a large saucepan or Dutch oven, combine the carrots, broth, gingerroot, garlic, pepper and allspice; bring to a boil. Reduce the heat and simmer until the carrots are tender, about ten minutes. Transfer to a blender, add the milk and puree. Return to the saucepan and cook, stirring, until heated through, two to three minutes. Do not let the soup boil.

Ginger facts:

• Ginger, when crystallized or brewed as a tea serves as a remedy for quesy stomachs and motion sickness.
• Ginger may ward off the temporary unpleasant effects of alcohol i.e., healthy hangover relief!
• Ginger may invigorate tired muscles and joints when added to bath oils/salts.
• The scent of ginger is an instant mood booster.
• Ginger dates back to the Middle Ages, when women presented the treat as a favor to knights going into battle. The gingerbread was elaborately and ornately decorated, sometimes even with gold leaf!