It feels a bit strange giving this recipe for carrot and ginger soup because I’ve got a feeling that a lot of you already make it.  So, if you don’t, then this one is for you, because it’s a really good simple recipe that just totally hits the spot every time.  I got this from my friend Joy (A) in my early Canada days and it’s been my go-to soup recipe  ever since. Warm, deep and velvety smooth – it’s just lovely.

Ginger, they say, is good for digestion. Carrots are cheap as chips. And that’s basically all you need apart from some good stock. If you want to vary it you can throw in some squash, parsnips or some sweet potato. Just don’t leave out that ginger.

This particular recipe has a flour/milk roux base which makes it creamy smooth. I’ve found that you can substitute that with coconut milk. It will change the flavour but keep the texture and it’s also really delicious. Just add about a cup of coconut milk towards the of the cooking.

Carrot and Ginger Soup

Ingredients

1 onion

2 tbs butter

Approx 6-7  medium size carrots peeled and cut into chunks

2 tbs flour

3/4 cup milk

1.5 tsp coarsly grated fresh ginger

Approx 2-3 cups chicken stock

salt/black pepper

Parsley or fennel fronds to garnish

Optional: a pinch of  dried chilli to make it hotter (my preference)

 

How to make it

• Sauté the onion in the butter and then add the carrots. Season with salt and black pepper and cook – stirring –  for a a few minutes.
• Add the flour, stirring it in quickly then add the milk and mix till you have thick creamy roux.
• Gradually add the chicken stock and the grated ginger. Bring to the boil and turn down to a simmer.
• Cover and cook for about 20-30 minutes – until the carrots soften and are ready for blending.
• Blend well till the soup is silky smooth. Add more liquid if it seems too thick.
• Check your seasoning and add some freshly grated ginger if you want yet more kick.
• Garnish with some finely chopped parsley or fennel leaves.

 

The deep, warm flavours of this soup are perfect for these cold winter days but it’s great chilled in the summer too. Basically, it’s just the perfect soup! Give it a try.