Cures what ails you: Carrot Ginger Soup and Hot Toddies

So I've been fighting this cold for a few days. It's nothing major (although I think I had a temperature walking downtown the other day), but best to nip these things in the bud before they get established in my system.

Of course, the first step to that is to make sure you've got all the ingredients in your diet right so you have the resources to fight the virus. Ridiculously expensive, I went to buy some multi-vitamins at the superstore. I got the "Strong" version, thinking it will guarantee I'm getting enough zinc and B-complex - two things you absolutely need to fight illness.

A couple of years ago I was in a particularly bad way. I was barely making sense and just exhausted from coughing etc. So I turned to Kaya and pleaded "Would you please pass me the Mighty Vultamins?" I think that Mighty Vultamins are much more effective then multi-vitamins. Now I can't refer to them as anything but Mighty. Anyway, that's just a funny story. Here's what I cooked myself when I was feeling my worst this week:

Carrot and Ginger and Garlic Soup

This recipe was passed on by Kaya, who had it in one of her cookbooks. I've altered it somewhat.

In your sauce pan:

Melt 2 - 3 tbsp butter

Add and let soften
1 onion, chopped or minced
1 stock of celery, finely chopped.
2 - 3 cloves of garlic (optional, but not if you're sick).

Once soft and smelling great, add:
1 medium-sized potato, grated or finely chopped
1-2 tbsp minced fresh ginger (the knob would be about the size of a walnut in its shell)
4 or 5 average carrots, grated or finely chopped.

To this mixture add enough stock to cover the veggies and let simmer for 20 minutes.

Remove from heat and puree with a hand mixer or blender. Then add:
1/2 - 2/3 cup heavy cream
and a sprinkling of fresh cut dill.

Serve warm with parsley as a garnish if you're fancy.

Ms. Fraser's Hot Toddy:

Take the juice of one lemon, add a spoon or two of unpasteurized honey (to taste) and hot water. Finally, add just a drop of brandy. If it's available, add a clove or two.

It's important to get the darkest, unpasteurized honey you can find. The darker the honey, the more nutrients it will contain and pasteurization kills all the antibacterial properties of the stuff, so make sure you get unpasteurized. It will coat your throat with antibacterial goodness. Once I had unpasteurized honey as dark as fancy molasses. It was an eye-opening experience.