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Carrot & Ginger Soup Recipe
A good but simple soup, but with the interesting twist of a hint of ginger.
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- Suitable for Vegetarians
- Suitable for Vegans
For 4 helpings:
1 dessertspoon (10ml) Vegetable Oil - don't use Olive Oil unless that's all you have (as its flavour is too strong for this dish)
1 medium Onion, peeled and finely-chopped
A 2.5cm/1 in piece of fresh Root Ginger, peeled and finely-chopped
6 medium Carrot, peeled and chopped
1 medium Potato, peeled and chopped
2 medium cloves of Garlic, peeled and chopped
1 rounded teaspoon (5ml) Mustard Powder, or 2 teaspoons ready-made English Mustard
A short piece of fresh Lemon Grass, squashed and bruised, but left whole
1 litre/1 ¾ pints Chicken or Vegetable Stock
Salt and freshly-ground Black Pepper
Optional: a little chopped Parsley, yoghurt or double cream and croûtons for serving
Equipment: a heavy saucepan with a lid, an electric blender or manual Mouli-Légume
1. Gently heat the oil in a saucepan, big enough to hold all the ingredients.
2. Add the chopped onions and ginger, and 'sweat' until the onions have softened but not browned.
3. Add the chopped carrots, potato (which acts as a natural thickener), piece of lemon grass and garlic, turn these over in the oil, and fry for a further 2 minutes, before adding the stock.
4. Increase the heat to medium, bringing the mixture to the boil, then reduce to maintain a simmer and cook for 35 minutes.
5. Allow the soup to cool a little, then liquid it - leaving a few small lumps for texture, if you prefer.
6. Add salt and pepper to suit you taste - but taste first, in case your stock is already salty.
Serve - with a swirl of cream or yoghurt plus a sprinkle of parsley and a side bowl of 'help-yourself' croûtons - if you want to smarten it up.