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Ginger has long been used as a remedy to fight against nausea. Gingerol, the bioactive ingredient in ginger, may also be beneficial as an antioxidant and anti-inflammatory agent.
Well-cooked vegetables, such as carrots, are mild in flavor and odor and typically tolerated with nausea.
Potatoes, in most forms, are often well tolerated when nauseous due to their low odor and mild flavor.
Wash Hands Wash hands and all cooking surfaces with soap and warm water before beginning.
Cook Spices in Oil In a large pot over medium heat, cook the onion powder and ginger in olive oil until fragrant, 2 minutes.
Add Ingredients Add carrots, sweet potato, chicken broth, and salt.
Let Simmer Simmer, uncovered, until vegetables are tender when pierced with a fork, about 15-20 minutes.
Puree Until Smooth Carefully transfer the contents to a blender, and puree until smooth. (Caution: hot liquids in a blender may cause the top to pop off. Place a cloth over the blender lid and hold to secure.)
Season to Taste Season with salt and pepper. Allow soup to cool to room temperature before consuming if hot foods are bothersome or triggering.
Store Store unused soup in the refrigerator after 2 hours. Soup will keep in a covered, sealed container for up to 2 days in the refrigerator.
Wash Dishes Wash dishes in hot, soapy water. Sanitize cooking tools and surfaces and thoroughly wash hands.
Ask a friend or family member to help with preparing the soup.
Soup can be frozen for up to 3 months and used on days when energy is too low to cook.
Fresh ginger can be replaced with tubed ginger to reduce prep time.
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