I woke this morning to crisp cool air and instantly had a hankering for Carrot & Ginger soup. I don’t know what brought on this desire, as I’ve never eaten carrot & ginger soup. I went about my ways and searched the web for recipes and I found this super easy recipe – to which I changed a little and added a few of my own ingredients.
How to make Carrot & Ginger Soup
Ingredients
- 1kg of carrots, peeled and chopped
- 4 potatoes, peeled and chopped
- Drop of tomato paste
- One white onion chopped
- Garlic, as you like
- Ginger as you like (I used a piece about the size a tangerine)
- 4 cups chicken stock
- Olive oil
In Sardinia some things are very difficult to find, almost impossible to find; but I like challenges and set out to find these three aromatic herbs in five different shops in my town.
- cumin
- coriander
- turmeric
But to no avail. These three herbs would make the soup POP, so if you have them in your house use them in this recipe. Instead I used: Salvia, chili peppers and a few twigs of parsley.
Method
- Heat oil in a large pot. Add onion, ginger, garlic, spices. Reduce heat to medium. Cook, stirring occasionally, when the onions are soft move to the next step.
- Add carrots, stock and 2 cups of water. Simmer, partially covered for 45 minutes.
- In a blender or food processor, mix soup in batches until smooth. Return soup to pot and simmer over low heat.
- Serve with a splash of your favourite cheese (I used pecorino sardo) and enjoy!
This was the easiest and quickest soup I have ever made. It was creamy and packed a wonderful punch. I used all fresh ingredients and it took about 90 minutes from start to finish.
What are your variations on this wonderful soup?
