In my 20’s I had chronic sinusitis and bronchitis many times per year. I took lots of antibiotics and other pharmaceuticals. Now, in my 30’s, I am healthy, living free of pharmaceuticals and happier than ever. Starting the WAPF way of eating has healed my immune system. Its been almost 2 years since I have suffered from an illness or bug. Then this one hit. It was pretty tough. I had an infection in my sinuses and throat…something most Americans treat with antibiotics. I am no longer willing to compromise my gut with a round, so I started a regimen of soup, wild oregano oil and fermented foods. It only took a few days to be back in the swing of things. This soup was extremely helpful. The anti-viral properties of the oregano and ginger and the anti-infammatory properties of the bone broth and onions pushed me over the edge to the healthy side once again. I hope it helps you too!

Carrot Ginger Soup

2 cups condensed Chicken Stock or Bone Broth plus 4 cups filtered water
1 lb Sweet Orange Carrots (organic or chemical free), shredded
1 large Yellow Onion, diced
1 small head Garlic, smashed and chopped
1/4 cup Ginger Juice
2 teaspoons dried wild or organic Oregano
1 teaspoon freshly cracked Black Pepper
1 1/2 teaspoons Himalayan Pink Sea Salt
1 Tablespoon fresh Parsley, chopped

Scoop fat off the top of the chicken stock and place in large soup pot with onions and garlic. If you don’t have enough fat, use pasture butter or olive oil. Sauté until onions are translucent. Add carrots and sauté for 2 minutes. Pour in stock and water and bring to a boil. Reduce to medium heat. Add ginger juice, pepper, salt and oregano. Simmer Until carrots are very soft, about 15-20 minutes. Use an immersion blender (or transfer to blender) to purée until smooth. Bring back to a simmer for 5 minutes. Turn off heat and add parsley. Serve with fermented carrots or sauerkraut.