In a sweet moment of synchronicity, I came across this recipe as I was adding a blog post to the SAGE website from a member who had written about what’s good to eat at this time of year. I’d already been thinking about finding a carrot recipe and here it was, falling into my lap. So I made it.
It’s my favourite kind! Easy!! Chuck stuff in a pot, let it cook for ages. Blend. Eat.
Carrot & ginger soupPrint This
- generous slurp or two of olive oil
- 1 bunch carrots, scrubbed and chopped into chunks
- 5cm cube fresh ginger root, scrubbed and roughly chopped
- 5 heaped teaspoons cardamom powder (or grind your own from toasted cardamom pods)
- 1 litre vegetable stock
- 5 cloves garlic, peeled and roughly chopped
- coconut cream (optional)
- Gently heat the oil in a soup pot over a low heat.
- Add the cardamom, ginger and carrots. Shake the pan to coat in the oil, then pop the lid on and sauté over a very low heat for 20 minutes. Check and stir occasionally to make sure it’s not too hot and sticking to the bottom.
- Pour in the stock, bring to a boil, then simmer over a low heat for 40 minutes.
- Add the garlic and simmer for another 5 minutes.
- Remove from heat and let it cool slightly before blending to a smooth consistency. I use a stick blender for less washing up. Add more hot water if you like.
- If you’d like a creamier soup, mix in as much coconut cream as you like and heat through.
- Garnish with fennel or coriander or pretty much anything you like.
- Serve with crusty bread and maybe a salad or some steamed greens on the side.
This soup freezes well. Maybe freeze before adding any coconut cream. You could also add a whole leek (white part) to this recipe.