Carrot and ginger soup
If you like a rich, hearty soup with a bit of edge, this carrot and ginger soup will definitely suit you! It’s full of flavour and is wonderfully satisfying when served with fresh crusty bread.
I use my pressure cooker to speed things up yet also give a more concentrated flavour, but if you don’t have one you can simmer in a large heavy-bottomed pan for about 45 minutes taking care to stir regularly to avoid “catching”.
Ingredients
Method
- Peel and finely chop the onion & garlic, peel and grate the ginger.
- Heat the oil in the pan; fry the onions for 7 or 8 minutes then add the garlic and ⅔ of the ginger. Stir fry for another couple of minutes.
- Stir in the carrots, orange zest and stock. Bring to the boil and put on the lid. Cook under pressure for 15 minutes then allow to cool.
- Add the orange juice and remaining ginger. Use a blender to create a smooth texture. Garnish & serve.