Carrot-Ginger Soup

After all that cheese and dairy, it’s time for something soothing and hearty. I made this soup for my boyfriend this weekend. He was coming home from a trip to London and Paris and I thought he might enjoy something simple but hearty. The ginger was an added bonus to help settle his stomach if the flight was rough. I know when I travel, I don’t always feel like eating something heavy. This is a fairly simple recipe and I can’t even remember where it came from, an online recipe site, but I did add my own spicing to it.

I’m going to remind you, read the recipe all the way through before you start. Trust me, I’ve made that mistake before and I have some tips at the end.

Carrot-Ginger Soup

Ingredients:

  • 1 tbsp margarine
  • 1 onion, chopped
  • 1 1/2 pounds carrots, peeled and diced
  • 1 tsp fresh ginger, minced or grated
  • 2 tsp coriander seeds*
  • 4 cups vegetable broth
  • dash salt and pepper, to taste
  • Nutmeg, cloves, chili powder/cayenne pepper – optional

Preparation:

  1. First thing, I started to make this mistake, prep all your vegetables before you start the recipe. Chop your onions, carrots and mince your ginger. Have them ready in prep bowls before you start sauteing the onions.
  2. In a large soup pot, cook the onions in margarine until soft, about 3 to 5 minutes. Add carrots, ginger and coriander seeds* and cook, stirring for a few more minutes.
  3. Add the vegetable broth and bring to a low simmer. Cover and cook for at least 25 minutes, or until carrots are very soft. (This was about 50 minutes for me… but make sure you aren’t boiling off the liquid too much)
  4. Transfer the soup to a blender or food processor and puree, working in batches if needed. I did not blend it into oblivion. I left it a touch chunky.
  5. Add a dash of salt and pepper and other spices. Serve hot, re-heating if necessary.

After I had blended the soup, I started playing with spices. It can be a bit bland so I added nutmeg and just the smallest dash of cloves. Too much cloves will make it almost sweet. I added a dash of spice with the chili powder (or you can use ground cayenne pepper). Again, be careful – it is easy to over-season and you DO have the ginger in there. It comes out with a nice bite but tastes good.

*I could not find coriander seeds where I was shopping so I used ground coriander. I added a bit when I added the carrots to the onions but put more in after the blending.

The key is to taste the whole way through. You can also add white potatoes or sweet potatoes if you want some more starch in it.

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