QUICK and easy to make and very refreshing, this carrot and ginger soup is one that has family members coming back for more.
Heather Carston
THERE are some nights when a light meal is all you need and often, it is during the change of seasons when this occurs.
For us last week, this was one of those and as I was looking through the fridge trying to come up with something, I remembered the big bag of carrots that needed using.
These are often an under-utilised vegetable, boiled or roasted or used in a carrot cake and not much else.
Yet, their sweetness can be highlighted a number of ways, no less than in this gorgeous and refreshing carrot and ginger soup.
While this recipe calls for a 2cm piece of freshly and finely grated ginger – you can use about half a teaspoon of ground ginger as a replacement; not all of us will have fresh ginger in the fridge.
One thing you will need however, is a way to blend the vegetable well once it has been boiled and mashed.
While it still can be enjoyed as a “chunky” soup, it really is best with a smooth finish, so I use a stick blender while in the pot.
The milk amount is dependent on just how thick you like your soup.
You can also freeze this quite well too – I put ziplock storage bags into a jug and put two servings per bag before sealing and laying flat in the freezer.
Whether you like it freshly made, or want it for a lunch for work or school, it really is an easily made and delicious soup to keep in your go-to cookbook.
Ingredients
- large carrots, peeled and sliced
- large onion, peeled and finely diced,
- C, finely grated fresh ginger
- Tbs olive oil
800ml chicken stock
Black pepper to taste
- tsp tarragon
½ C full milk (depending on desired thickness of soup)
- heaped Tbs sour cream
20gm fresh coriander for garnish
Method
Place all ingredients except tarragon into the pot and gently boil until carrots are soft. Mash the carrots (do not drain). Using a stick blender, ensure the mix is well blended. Add milk and tarragon to get desired consistency. Add sour cream and stir well until it has dissolved into soup.
Cook for a further five minutes then serve, garnished with coriander leaves, with crusty hot bread.
