Carrot & Ginger Soup: Serves Two
Quite often recipes can be complicated or have ingredients that don’t normally feature in the ‘regular shop’. Now, I’m all for experimenting with new recipes and widening the pantry staples – but sometimes you just need a simple go to recipe that is wholesome, doesn’t cost much and uses the basic pantry and fridge staples.
Nutrition
This is the season for root veg so make sure you are getting some into your diet at the moment. Carrots are rich in the antioxidant beta-carotene as well as our more traditional antioxidant vitamin C. Carrots are rich in vitamin A which is an anti-inflammatory and known for eye health. Ginger of course we love as it aids good digestion and is also an anti-inflammatory. Working ginger into your diet especially during winter is a great thing to do….a fresh ginger tea on a cold night is so comforting. For some it can be a bit spicy but just play with your ratios to find your balance. Back to my simple soup recipe…
Ingredients
- 550g Carrots
- Garlic clove
- 160g scallion shallots
- 2 tsp of grated ginger
- ¼ juice from orange
- 750 ml vegetable stock
- salt & pepper to taste
To Serve
Sprinkle with toasted pumpkin seeds or with a dollop of natural yogurt…or whatever you fancy.
Serve with sourdough bread
Method
- Roughly chop the shallots and carrots – but keep them the same doze so they cook evenly.
- Heat some oil in a large saucepan and fry the shallots for 10 minutes until soft. Add the garlic and ginger and fry for another minute whilst gently staring.
- Add the carrots and stock and bring to the boil. If you want you can add some cracked black pepper now – this will give the soup a nice peppery taste as the end so don’t add loads! Simmer for 45-50 minutes or until the carrots are tender.
- Blend the soup until smooth using a stick blender or food processor.
- Season with salt and pepper.
- Serve with a bit of yogurt or garnish with some coriander leaves.