Carrot And Ginger Soup
Never fail to impress your family with this carrot and ginger soup, not only that, it's also healthy, delicious with no cream yet creamy and silky smooth. Serving options are always with a dollop of crème fraiche while some might say, pass the snackwich!
Ingredients
Roast the Carrots
- 1 kg carrots 8 to 10 carrots
- 2 tbsps. olive oil
- 1 teaspoon salt and pepper
Prep other Ingredients
- 1 onion
- 2 cloves fresh garlic
- 1 ½ tsps. ginger grated
- 3 cups stock
- 2 cups water
- 1 teaspoon salt and pepper
Warm spices
- ¼ teaspoon turmeric
- ¼ teaspoon cumin
- ½ teaspoon coriander
Additional flavor
- fresh lemon juice
- 1 tablespoon butter or cream optional
Garnish
- Toasted and crushed pumpkin and sunflower seeds
- chopped fresh herb chives, coriander, flat parsley
Instructions
- Preheat the oven to 220°C / 428°F.
Roast the Carrots
- Wash peel and slice the carrots into fairly thick pieces, about a cm big.
- Spread onto a baking tray lined with baking paper (easy clean up), drizzle with olive oil and sprinkle salt and fresh black pepper and leave them to bake for about 30 minutes or until the carrots are tender.
Prep other Ingredients
- Meanwhile prepare the rest of the ingredients;
- Roughly chop the onion, grate or slice the garlic,
- Heat a tablespoon of oil in a saucepan over medium heat and cook the onion till soft, about 5 minutes. Stir in the garlic and ginger and sauté for another minute.Add in your warm spices and let them cook in for 2 minutes.
- Pour in the vegetable stock and water, salt, pepper, give it a stir, put the lid on, bring it to a boil and then drop the heat to a medium simmer and leave it to simmer for about 10 minutes.
- By which time the carrots should be roasted so get them out and into the simmering stock. Stir the carrots in and let it all simmer for about 5 minutes.
Blend the Soup
- Remove the soup from the stove, allow to cool slightly and blend into a puree with an immersion blender or a stand blender. Please notes below on blending options.
- Pour the blended soup back into the saucepan/Dutch oven and bring it once more to the boil. Reduce to a low simmer.
Notes
To make this ginger soup 100% on the stove, without oven roasting the carrots please take a look at this Carrot and Potato Soup
Blending Options
Stand Blender: Give the soup a few minutes to cool and pour it into the stand blender. Blend without the inside cap on, instead hold a kitchen cloth lightly over the hole and blend the soup to a smooth puree.
Nutribullet: Pour the soup into the cups (depends how many you have) and leave it to cool down at least 5 to 10 minutes. Don't over fill the cups, they should be ¾ way up. Once cool blend the soup into a puree.
Immersion blender: Blend in the pot without waiting.
Personal Favorite: Stand blender, they make a thicker soup than an immersion blender.
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