Carrot and ginger soup
The combination of carrot and ginger results in a warming soup.
Ingredients
1 onion (medium sized, peeled and coarsely chopped)
2 tablespoons ginger (fresh ginger, peeled and finely chopped)
3 tablespoons cooking fat (vegetable oil or butter)
1 pound carrot (peeled and cut into chunks)
4 cups broth (chicken or vegetable)
1 cup orange juice
seasoning (salt and ground pepper to taste)
Instructions
- Heat cooking fat in a large saucepan and gently fry the onion and ginger for 2-3 minutes.
- Add carrot, broth and orange juice. Bring to a boil.
- Simmer until the carrots are tender, 30-45 minutes.
- Liquidize the soup in a blender. Season with salt and pepper, if needed.
- Serve hot.
Total time
50 minutes
Cooking time
30 minutes
Preparation time
20 minutes
Yield
6 servings
Notes
Substitute 4 cups chicken vegetable broth with 4 cups water + 1-2 stock cubes. To make a vegetarian soup, use vegetable broth or stock.
Substitute 2 tablespoons fresh ginger, chopped or grated, with 2 teaspoons of powdered ginger. Add then with the broth, not the onion.
This soup keeps well in the refrigerator and it can be frozen. It is a good recipe to cook ahead.
Garnish with croutons, grated carrot and herbs.
Source
very easy, simmering
vegetable soup
British food recipes
Food in Europe
Food in Europe