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Saturday, 19 November 2011

Ginger carrot soup

Gingers are hot! Also, ginger is hot. It imparts  a more delicate heat than chili peppers and compliments the sweetness of the carrots perfectly. Serve with a dollop of creme fraiche or Greek yogurt to smooth it all out.

Makes 8-10 servings
1 tablespoon grapeseed oil
1 large onion, diced
3 tablespoons ginger, minced
2 cloves garlic minced
4 large carrots, roughly chopped
1 litre chicken stock
2 tablespoons red wine vinegar
1 cup water
salt and pepper to taste
Creme fraiche or Greek yogurt to serve

Heat the oil in a large soup pot over medium-high heat. Add the onions and give it a stir. Cook for 1-2 minutes until translucent. Add the ginger and garlic and stir. Cook for 2-3 minutes more.

Add the carrots and stir. Cook for 2-3 minutes just to heat them through then add the stock and 1/2 cup of water (note: most chicken stock comes in 1 L containers but if you have more on hand, feel free to use stock in lieu of water). Simmer on medium for 15-20 minutes or until carrots are soft. Use an immersion blender and blend the soup thoroughly until smooth. Alternatively, you can use a blender to puree the soup in batches. Return to the pot once smooth.

Add the vinegar and stir. Taste the soup and add salt and pepper as required. At this time you can add some more water if necessary to thin the soup out.  Serve with a dollop of creme fraiche or Greek yogurt in the centre of each bowl.

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