I love this soup, it is so warming and comforting, perfect for a Winter’s day, though I have found myself making it often in this very wintery Summer we are experiencing. The sweetness of the carrot is balanced by the tingle and warming kick of the ginger. I always feel happy after eating this (hence the name!) and I think the colour helps, it looks like sunshine in a bowl!
I always have carrots hanging about in the fridge, they are the only vegetable that Ruari will eat and even then, it’s hit and miss as to getting them into him on a daily basis. I have to present them in different ways; sticks; grated; cut into circles or semi-circles; peeled into ribbons using the veg peeler and God forbid I offer cooked carrots! That is the end of the world type stuff! So no chance of getting this soup into him. He doesn’t know what he’s missing! Once the carrots are past their best for eating raw, they are great for bunging into a soup – and cheap!
I love ginger not only for it’s taste but also its health benefits; it’s a fabulous anti inflammatory, great for your digestion and really good for nausea. I drink ginger tea if i’ve had an upset stomach or if i’m feeling run down and want to give my immune system a boost. The amount specified here gives quite a decent gingery kick so adjust to taste, you could reduce the amount to 10g the first time you make it if you’re not too sure on ginger.
Anyway, I made it for David and we had a conversation that went like this:
David ‘Did you make this soup?’
Me ‘No, it just appeared from nowhere. Like all the meals in this house.’
David ‘Oh alright, alright, you know what I mean. Did you make this recipe up yourself?’
Me ‘Yes. Why?’ looking at him like he’s an idiot.
David ‘It’s just, it’s really good.’
Me ‘Oh THANKS. Because my normal level of cooking is substandard?!’
David ‘Well no, just that it’s so good, it could have come from a recipe book.’
High praise indeed from one of the pickiest eaters in the house (he and Ruari are neck and neck!) So here for your delight and delectation, is my recipe book standard carrot and ginger soup.
Carrot and ginger soup
2 tablespoons olive oil
1 onion, chopped
1 garlic clove, chopped
20g ginger, chopped
400g carrots, roughly chopped (this is 400g post “topping and tailing” and peeling, so you will need slightly more)
1 vegetable or chicken stock pot or cube
salt and pepper
Serve with a dollop of yoghurt or cream swirled through (optional, I personally don’t but I know a lot of people like this with soup!)
Chop your veg, as specified in the ingredients list above, they will all be blended at the end of the cooking so you don’t need to be too precious or precise about it. Heat 2 tbsp olive oil over a medium heat in a large saucepan, add the onion, garlic and ginger and gently cook until the onion is soft and translucent. Careful not to let it brown, turn the heat down and add a splash of water if you notice this happening.
Add the carrots, water, stock pot and salt and pepper to taste. Bring to a simmer, then allow to gently simmer for about 20 minutes or until the carrots are cooked through.
Allow the soup to cool a little before blending with a stick blender or food processor until smooth.