Ginger-Carrot Soup

Ingredients:
Three carrots, scrubbed and thinly sliced
2 cups fat free chicken broth
2 teaspoons minced, peeled gingerroot
Two garlic cloves, minced
1/4 teaspoon freshly ground pepper
1/4 teaspoon ground allspice
1 cup fat-free milk

Directions:
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.

Recipe makes four servings.

Some fun and interesting 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!