Carrot and ginger soup
Background
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
- 2 Tbsp olive oil
- 1 red onion
- 3 garlic cloves
- 1 thumb size piece of fresh ginger
- 1.5 kg carrots
- 2 litres vegetable stock
- Grated zest and juice of a small orange
- Garnish: Plain yogurt and fresh coriander leaves
Instructions
- 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.
Categories
- Meal Type: - Budget - Everyday - Quick & Easy - Soup
- Cuisines: - South East Asian
- Occasions: - Bonfire Night
- Ingredients: - Roots & Bulbs
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Carb - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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