If you’re a beginner in the kitchen, this is a great recipe for you! Soups are a great place to start because you don’t have to worry about presentation – giving your veggies a good, rough chop is all that’s needed, and then just simmer until your vegetables are tender, blend and enjoy. It’s that simple!
Ingredients
- carrots, peeled and roughly chopped
- olive oil (or vegetable oil)
- onion, roughly chopped
- cloves of garlic, minced
- grated fresh or frozen ginger (you can also use ginger powder)
- Salt and pepper to taste
- vegetable, chicken stock or water
- natural yogurt (for garnish)
Method
- Put a large pot over medium heat and add the olive oil.
- Throw the carrots, onions and garlic into the pot and let them cook a bit, just until the onions start to become a little soft.
- Grate some ginger (or add ginger powder) over the pot as the vegetables are heating up and stir that in too.
- Once the mixture starts to become fragrant (you’ll smell that ginger as it heats up), add a few pinches of salt and pepper and pour in enough stock to almost cover the vegetables
- Let this cook over medium-low heat until you can poke a fork in one of the carrot pieces and it falls apart.
- Remove it from the heat and puree while it’s hot. This will help give you a nice smooth texture. Using an immersion blender is the easiest method, as you can leave the soup in the pot. If you’d rather use a regular blender you’ll probably have to puree in batches.
- Return the soup back in the pot and simmer for 10 minutes.
- Add more salt and pepper, to your taste if necessary.
- Ladle the soup into bowls and serve with a swirl of yogurt
Carrot,Ginger Soup
INGREDIENTS
Instructions
-
Put a large pot over medium heat and add the olive oil.
-
Throw the carrots, onions and garlic into the pot and let them cook a bit, just until the onions start to become a little soft.
-
Grate some ginger (or add ginger powder) over the pot as the vegetables are heating up and stir that in too
-
Once the mixture starts to become fragrant (you’ll smell that ginger as it heats up), add a few pinches of salt and pepper and pour in enough stock to almost cover the vegetables
-
Let this cook over medium-low heat until you can poke a fork in one of the carrot pieces and it falls apart
-
Remove it from the heat and puree while it’s hot. This will help give you a nice smooth texture. Using an immersion blender is the easiest method, as you can leave the soup in the pot. If you’d rather use a regular blender you’ll probably have to puree in batches.
-
Return the soup back in the pot and simmer for 10 minutes.
-
Add more salt and pepper, to your taste if necessary.
-
Ladle the soup into bowls and serve with a swirl of yogurt
carrot soup,soups
