Carrot soup is one of those classics dishes which is simple in terms of its main ingredients. But adding ginger and then pureeing takes it from the servant’s hall to the upstairs dining room. Guilt-free, there is little fat in this recipe
Ginger Carrot Soup
- 2 tbsp. canola oil or Oive
- 1 small yellow onion coarsely chopped
- 3 tbsp. fresh ginger peeled and coarsely chopped
- 2 lbs. carrots roughly chopped
- 5 cups low sodium chicken stock or vegetable stock
- 1 cup fresh orange juice
- 1 pinch ground nutmeg
- 1 pinch kosher salt freshly ground black pepper *
- low fat plain yoghurt to garnish
- chives to garnish
- Heat the oil in a dutch oven over medium heat. Cook the onion and ginger for about five minutes until the flavours have been released.
- Add the carrots, stock, and orange juice. Increase the heat, bringing to a boil, then reduce the heat to simmer, covering the pot.
- Cook until the carrots are tender, about 45 minutes.
- In the Downton kitchen the soup would have been pressed through a sieve to break up the solids, but we have the convenience of immersion blenders to puree the soup right in the pot. If you don’t have an immersion blender you can use a blender or food processor.
- Season with nutmeg and salt and pepper. If the soup is too thick, add some additional stock to thin and reheat.
- You can serve the soup hot or cold; garnish the soup with a spoonful of yogurt and nutmeg before serving.