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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".
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 6 people
Cuisine: South East Asian
Calories: 1234
Ingredients Method

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

Method
 

  1. Peel and finely chop the onion & garlic, peel and grate the ginger.
  2. 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.
  3. 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.
  4. Add the orange juice and remaining ginger. Use a blender to create a smooth texture. Garnish & serve.