Spiced Carrot and Ginger Soup Recipe
I’ve been cooking soup for this week and next week today, and in addition to my vicheyssoise, I also made a new soup – carrot and ginger soup, flavoured with garam masala.
- 1 tbs olive oil
- 1 tbs butter
- 500g carrots, diced
- 1 small potato, peeled and diced
- 1 small leek, sliced
- 2 french shallots, sliced
- 1 stalk celery, sliced
- 2 tbs grated fresh ginger (use only 1 tbs if you’re using jarred or older ginger)
- 4 cups (1 L) vegetable stock
- 1 cup chicken stock
- 1 tsp garam masala
- Salt and pepper
This soup will ultimately be blended, so don’t bother chopped your vegetables too perfectly. You don’t even need to peel your carrots – leave the skin on because that’s where a lot of the fibre is. I put my shallots and leek in a food processor as well.
Heat the oil and butter in a saucepan over medium heat.
Add the leek and shallots, and season well with salt and pepper. After a few minutes, add the ginger and saute until fragrant.
Add the celery and potatoes and stir well. Let cook for a couple of minutes, stirring often so it doesn’t catch.
Add the carrot, and stir well to combine the vegetables. Continue to cook for another 5 minutes, stirring often.
Sprinkle over the garam masala and stir well. Continue to cook for another couple of minutes, then add the stock.
Cover and bring to the boil, then turn the heat down and simmer for 30 minutes or until the vegetables are tender.
Blitz in batches in a blender until smooth. Put all the soup in a bowl and stir well, and adjust seasonings if necessary.
Serve with grilled turkish bread and a sprinkle of chopped coriander.