Moro's carrot soup, also called Moro's soup, is a carrot soup prepared exclusively from carrots, water and salt. First published by Ernst Moro at the beginning of the 20th century, the soup, similar to porridge, is administered as a home remedy for diarrhea.
Preparation
For Moro's carrot soup, only half a kilo of peeled carrots are boiled in a liter of water for a long period of time, at least 90 minutes. Then the carrots are pureed (pressed through a sieve or pureed with a hand blender). Then the soup is made up to one liter again with boiling water and 3 g of salt are added.
In other versions of the soup, some pieces of meat are also added during preparation. The addition of meat broth is also common.
Use as a home and medicinal remedy
Moro's carrot soup is used as a natural remedy in human and veterinary medicine.
It was first published at the beginning of the 20th century. In 1908, the renowned Austrian pediatrician Ernst Moro, at that time a senior physician at the Children's Hospital of Ludwig Maximilian University in Munich, succeeded in drastically reducing the death and complication rate of children with diarrheal diseases by administering this carrot soup. Moro prepared the soup according to old home recipes, thus saving the lives of many children in his area of work.
According to recent findings, so-called acid oligogalacturonides act here, docking to disease germs in the intestine and thus helping to heal them]. The docking of the bacteria to the intestinal wall is possibly also prevented by the oligosaccharides contained in the soup (but also in other foods).