This soup does a lot with very little. Carrot on its own stays too sweet; the ginger cuts that sweetness and leaves a warmth behind it. Add a little grated orange zest and a third layer opens up.
Ingredients
For the soup
For the top
Method
-
Fry the onion
Soften the onion in butter for 4 minutes.
-
Add the carrot
Add the carrot and potato and cook for 3 minutes; carrot deepens in flavour once it meets fat.
-
Simmer
Pour in the hot water and boil for 20 minutes.
-
Add the ginger
Add the grated ginger and the salt and cook for 2 more minutes. Boiled long, ginger loses its bite.
-
Blend and serve
Blend smooth with a hand blender, drizzle with cream and serve with grated orange zest.
Tips
- If you use ground ginger, half a teaspoon is enough; the same amount as fresh would be too much.
- Slice the carrots to the same thickness, or some will collapse while others stay raw.
Nutrition
145
kcal
3 g
Protein
8 g
Fat
18 g
Carbs
10 g
Sugar
5 g
Fibre
Values are per serving and approximate.