The Eunice Power Column - Eat Yourself to Good Health

Since I was a child carrots have appeared on my dinner plate several times a week. My mum used to tell us that they helped us see better in the dark – and she wasn’t too far from the truth.

Carrots are energising and are a great antiseptic, as well as having anti oxidant qualities. Did you know that a single carrot will supply all your vitamin A needs for the whole day. My children often snack on raw carrots, and I use them not just as a veggie but also in baking, muffins and delicious carrot cake.

When I was growing up Ginger was considered somewhat exotic and wasn’t always as readily available in our fruit and veg counters as it is now. Ginger has long been used as a natural treatment for colds and the flu.

Many people also find ginger to be helpful in the case of stomach flu’s or food poisoning, which is not surprising given the positive effects ginger has upon the digestive tract. In fact I remember well when I was expecting my children I used to consume packets of gingersnaps to counteract the dreaded morning sickness.

The following recipe combines these two super foods in one pot, resulting the most delicious soup. It takes minutes to assemble and the benefits will remain with you for the rest of the day.

Carrot and Ginger Soup

Serves 4

Click for recipe


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Eunice Power is a professional chef with over twenty years experience in the hospitality business. She runs Powersfield House in Dungarvan County Waterford, which is our B&B of the Year for 2012 and also the winner of the Best B&B Breakfast. Her philosophy is to use fresh, seasonal, locally produced food, sourced organically where possible.

Eunice has a successful outside catering company, writes about food (she is the author of an excellent cookery book written for local company Waterford Stanley) and teaches at Paul Flynn’s Tannery Cooking School, where her enthusiasm and zest for a life filled with good food are given free rein."