Kicking Carrot Soup

I am back, albeit only for 2 posts, before I am heading on a 4 week holiday to 4 countries. Crazy I know, but hopefully this way we’ll be able to catch up with as many relatives and friends as possible plus see some beautiful sites and eat delicious food all at once.

Since I am still in my pyjamas in the midst of the pre-holiday packing chaos,  I’ll make this short and just share a couple of recipes from my recent cooking classes. The carrot soup is simple and tasty. It gets it’s kick from the ginger and a hint of citrus from freshly squeezed orange juice. The color is magnificent and makes this soup quite appealing to small children.  

I’ll take lots of pictures on our vacation and will share some of our adventures when we get back in a month. Be well and enjoy the summer or winter, depending which side of the planet you’re on.

Ingredients

  • 1 large onion, peeled and chopped
  • 1 tablespoon peeled and minced fresh ginger
  • 1 tablespoon olive oil
  • 1 1/2 lbs. (750g) carrots, scrubbed or peeled and cut into 1” rounds
  • 4 cups vegetable stock
  • 1/2 cup freshly squeezed orange juice, or a little more
  • 1 teaspoon sea salt
  • Freshly ground black pepper
  • 2 tablespoons ground almonds to thicken (optional)

Method

Heat olive oil in a soup pot over medium-low heat. Add onion and ginger and sauté for 5 to 10 minutes. 

Put carrot pieces in the pot and cook, stirring, for a few minutes. Add salt, pepper and vegetable stock; cover, and bring soup to a boil.

Reduce heat and simmer until carrots are tender, about 15 minutes.

Using an immersion blender, puree soup until creamy.

Add orange juice, stir and adjust seasoning if necessary.

If soup is too thin, add almond meal and puree again.

Note:

I use a similar approach when making broccoli or cauliflower soup, substituting the ginger with 1 clove of garlic. I also add a pinch of freshly grated nutmeg to the base and replace the orange juice with 1/2 cup of cream or mascarpone. A little grated cheddar, Parmesan cheese or homemade croutons are nice sprinkled on top.

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