Carrot Ginger Soup
About 1h 15mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 6
Carrot Ginger Soup
About 1h 15mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 6
Directions
- 1Heat oil in a heavy soup pot over medium heat.
- 2Add onion, garlic, potato, and ginger and sauté until the onion is translucent.
- 3Add the spice mix and stir constantly until fragrant to bloom the spices.
- 4Add carrots and stir to coat.
- 5Season with salt, then pour in the stock. Deglaze with a splash of white wine if desired.
- 6Simmer, covered, for 1 hour.
- 7Blend the soup using an immersion stick blender until smooth.
- 8Optional: Stir in cream before serving or finish with a dollop of crème fraîche or yogurt.
Ingredients
- 1 glug oil
- 1 medium onion, chopped
- 2 clove garlic, smashed
- 2 inch knob ginger, peeled and chopped
- 1 small floury potato, chopped
- 3 tbsp garam masala
- 1 kg carrots, peeled and chopped
- 1.5 l chicken or vegetable stock
- salt (optional)
- 0.5-1 cup 35% cream (optional)
- crème fraîche (optional)
- yogurt (optional)
Equipment
heavy soup potwooden spoonimmersion stick blender
Tips
- Roast the chopped carrots in oil at 450°F before simmering for deeper caramelization and sweetness.
- Deglaze the pan with a splash of white wine or beer before adding the stock to add brightness.
- If the spice level is too high, stir in yogurt or heavy cream before serving.
- If you don't have a blender, a potato masher, fork, or spoon can be used, or the soup can be served with carrot chunks.
- Add orange juice for an extra layer of flavor.
- Try other spice blends like harissa, berbere, or curry powder.
