Ginger Carrot Soup
Carrot soup is one of those classics dishes which is simple in terms of its main ingredients. Guilt-free, there is little fat in this recipe
Servings 4 servings
Ingredients
- 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
Instructions
- 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.
Notes
Tools you Can Use
Cooks, like other professionals, have their tools and as Mrs. Patmore says “it is a poor workman who blames his tools”. You can make do with the basics, but as you gain confidence and love for cooking, you should start to recognize items to help you cook. Mrs. Patmore didn’t have electronic gadgets to cook with so be assured you can make do without the expensive gizmos. This section helps you identify some equipment that I use. If you wish you can order directly from Cooking.com or Amazon.com, both reputable stores I have used in the past.
Immersion Blenders: Forget the new mixer, Daisy would have gone bonkers for the immersion blender which makes it easy to puree soups.