Carrot ginger soup

Carrot ginger soup

By
From
Cooking from the Heart
Serves
4-6
Photographer
Mark Roper

A drizzle of olive oil, a wedge of lemon and some good crunchy bread makes a meal out of this delicious soup!

Ingredients

Quantity Ingredient
2-3 tablespoons grapeseed oil
1/2 brown onion, roughly chopped
2 garlic cloves, crushed
1 tablespoon ground cumin
1 tablespoon ground coriander
3 tablespoons moroccan spice mix, plus extra to garnish
2 litres vegetable or chicken stock
16-20 carrots, peeled and cut into rounds
1 cinnamon stick
2 tablespoons honey
1 lemon, juiced
1 tablespoon vegetable or chicken stock powder, (optional)

Method

  1. Heat the oil in a large saucepan over medium heat and sauté the onion until slightly golden. Add the garlic and ground spices and fry for 1 minute.
  2. Pour in the stock, then add the carrots and cinnamon stick.
  3. Bring the soup to the boil, add the honey and lemon juice, then reduce the heat and simmer for 30 minutes, or until the carrots are soft.
  4. Allow the soup to cool slightly, then purée with a hand-held blender until silky smooth.
  5. Season to taste with the powdered stock if using, or some sea salt and freshly ground black pepper. Garnish with a sprinkle of Moroccan spice.
Tags:
Jewish
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