A simple carrot cream soup made by slow cooking at a very low temperature, so it keeps as many nutrients as possible and its delicate, natural flavor. Ginger adds gentle warming notes and supports digestion. Thanks to its smooth consistency and minimal seasoning, it’s ideal as a light meal while giving the digestive tract a rest.
It is named after the pediatrician Ernst Moro, who in the early 20th century helped thousands of children with an ordinary, long-cooked carrot soup. Why the cooking time matters more than the carrots themselves, we write in our Journal: Half a kilo of carrots and a liter of water. Dr. Moro’s soup.
- Category
- soup
- Portion
- 300 g
- Yield
- 10 servings
- Nature (TCM)
- neutral
- Nature (Ayurveda)
- tridoshic (vata ↓ · pitta ° · kapha °)
TCM: Neutral carrots with gently warming ginger — the soup warms and soothes the digestive tract without burdening it.
Ayurveda: Warm, smooth and sweet — it calms vata, and the long cooking makes the carrots easy to digest; ginger gently kindles agni.
Ingredients
- Organic carrots (peeled, sliced into rounds) – 1.5 kg
- Water – 2.0 l
- Fresh ginger (peeled, sliced) – 30 g
- Salt – just a pinch (optional)
Method
Preparing the vegetables
- Peel the carrots and ginger and cut them into smaller pieces so they cook evenly.
Slow cooking
- Put everything into a pot, cover with water and bring to a very gentle simmer. Lower the heat to the minimum and cook slowly for at least 120 minutes, without vigorous bubbling.
Blending
- Once the carrots are completely soft, blend the soup into a smooth cream. If needed, add a little water to adjust the consistency.
Seasoning
- Season with just a pinch of salt, or serve completely unsalted for the gentlest possible effect on digestion.
Serving
Serve warm, 300 ml per portion. It can be garnished with a sprig of fresh herbs (e.g. parsley leaves) — optional.
Key ingredients
- Carrot
- Beta-carotene (vitamin A) for skin and eyesight, fibre, natural sweetness.
- Ginger
- Warming; supports digestion and circulation, anti-inflammatory; traditionally used for nausea and cold.
Why it’s good for the body
- Carrots are rich in beta-carotene, vitamin A and fiber; their gentle sweetness soothes the digestive tract.
- Ginger traditionally has anti-inflammatory and digestive effects and gently warms the body.
- Slow cooking preserves nutrients and the delicate flavor, and is gentle on the digestive system.
Traditional and functional notes on the ingredients — not medical claims.
Notes
- For a more intense flavor, you can briefly dry-toast the ginger before cooking.
- The soup is also suitable as part of a cleansing fast.
- It keeps in the fridge for 2–3 days, or it can be frozen.