Ginger Carrot Soup

6 comments
End of September and it's already cold here in Germany. I'm actually a 'cold weather' person, and not because of the snow or the winter clothes, just because I get to eat more of the foods I love :)


This recipe is perfect for a rainy day, when you just want to stay home, cook something fast but savory and a little bit gourmet, why not?

I have to say ginger is what gives this soup its essence and 'spark', of course you have to know that it is a pretty strong and fragrant ingredient, so you need to watch the amount.

Slice finely your garlic, onion and carrots so it's easier to blend them when cooked.

Sweat your vegetables with olive oil until the onion and garlic are translucent.

Add the stock, spices and a bit of butter. Let it cook for about 15 minutes or until carrots are really tender. Turn the heat off and blend with a hand blender until smooth. You can add a couple teaspoons of crème fraîche or heavy cream.


Serve your soup hot and finish with a little bit of crème fraîche and fresh parsley.

I hope you enjoy this easy and delicious recipe and give it a try!


GINGER CARROT SOUP

 Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4

Ingredients:

800 g.  carrots
4 to 5 cups  chicken or vegetable stock/broth
2 tbsp  fresh ginger (peeled and chopped)
1  medium onion
1-2  garlic cloves
1 tbsp  salted butter
2-4 tbsp  crème fraîche (heavy or sour cream work too)
Salt
Ground black pepper
Cumin 
Curry
Cayenne pepper
More crème fraîche (for decoration)
Fresh parsley (for decoration)

Preparation:

1. Peel the carrots and slice them into fine pieces. Chop the onion, garlic clove and ginger.
2. In a soup pot, heat some olive oil and cook the carrots, onion and garlic (until the onion and garlic are translucent, about 2-3 minutes). 
3. Add the stock, ginger, butter and spices and let it simmer for 15 to 18 minutes or until carrots are really tender.
4. Turn off the heat and with a hand blender puree the ingredients until smooth. Check seasoning and add the cream, stirring until completely incorporated.
5. Serve hot and top with more cream and fresh parsley for decoration.
6. Enjoy! ;)





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6 comments:

  1. Replies
    1. Gabriel que lindo, muchas gracias!! Que padre que te gusta y que lees mi blog, ya tengo un lector más!! :)
      Te mando un abrazo!

      Delete
  2. Liebe Mariana,
    das perfekte Rezept für Soul-Food ;-) Liebste Grüße von Martina

    ReplyDelete
  3. Liebe Martina,
    Vielen Dank für deinen Kommentar!! :)

    LG <3

    ReplyDelete
  4. Liebe Mariana,
    ein tolles Rezept. Ich liebe Ingwer!
    Das werde ich bestimmt mal nachkochen.
    Liebe Grüße
    Marianne
    Vielen Dank noch für Eure Hilfe!

    ReplyDelete
    Replies
    1. Liebe Nanni,
      das freut mich sehr!! Ich hoffe dass du das Rezept ausprobiert hast!!
      LG :)

      Delete