Warming soups can be comforting and provide essential nutrients during the first trimester of pregnancy. Ginger also helps with nausea and morning sickness symptoms in early pregnancy.

Ginger Carrot Soup

Ingredients:

• 1 tablespoon olive oil

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 450grams carrots, peeled and chopped

• 1 liter vegetable or chicken broth

• 1 teaspoon ground turmeric

• 1/2 teaspoon ground cumin

• Salt and pepper to taste

• 1 can 400mls coconut milk

• Fresh herbs for garnish (optional)

• Instructions:

• In a large pot, heat olive oil over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent.

• Add chopped carrots to the pot and sauté for a few minutes.

• Pour in the vegetable or chicken stock. Add ground turmeric, ground cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer until the carrots are tender.

• Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender, blending until smooth.

• Stir in the coconut milk, heating the soup through. Adjust seasoning if needed.

• Ladle the soup into bowls and garnish with fresh cilantro if desired.