Global Veg » A Culinary Journal

Ginger Carrot Soup

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Many of the recipes that I cook include ginger, garlic or some combination of the two. Until I had this soup, I was always more “Team Garlic” than “Team Ginger.”

This soup is a great balance of its four main ingredients- ginger, shallots, carrots and potatoes. Each one plays a key role and does a great job contributing to the overall flavor of this soup. The intensity of ginger and garlic are balanced by the sweetness of carrots. The potatoes add some creaminess without cream.

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Even the garnishes of peppery arugula and an optional swirl of coconut milk contribute to more than the visual aesthetics.

Anyone with access to fresh vegetables and a stove, regardless of cooking experience, can make this soup. Extremely flavorful, healthy, easy and tasty. Give it a try!

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Carrot Soup

Ingredients

  1. 1 tablespoon olive oil
  2. 3 large carrots, peeled and cut into small pieces
  3. 2 small red potatoes, peeled and cubed
  4. 1 shallot, peeled and diced
  5. about a 1/2 inch piece of fresh ginger, peeled and diced
  6. salt to taste
  7. a small bunch of arugula, cut into thin strips
  8. 2 tablespoons of coconut milk for garnish (optional)

Method

  1. Heat the olive oil in a dutch oven or other pot.
  2. Add the carrots, potatoes, shallot and ginger.
  3. Saute well.
  4. Add about 2 cups of water.
  5. Cook on low heat until the vegetables are tender.
  6. Puree with a food processor or blender.
  7. Adjust salt to taste.
  8. To serve, put in bowls and garnish with a swirl of coconut milk and a few strands of arugula.
https://globalveg.com/2015/06/06/carrot-soup/

 

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