I started this series of recipes called magical soups in June when it was winter here in São Paulo, but then I never posted any more recipes other than the broccoli soup. Today I wanted to share a soup that I’ve made countless times because it’s so easy and delicious. It’s a carrot soup, but with a twist: ginger! I love ginger… The soup is also vegan, but I didn’t notice nor think about that until the fifth time I made it, so don’t let that stop you from trying this healthy soup full of great tastes from carrot, ginger, garlic and onion!
- 2 tbsp olive oil
- 1 medium onion
- 3 garlic cloves
- 1 tbsp ginger
- 1 kg carrots
- 1 medium potato
- 2 vegetable stock cubes
- 1-1,5 liter hot water
- Start by chopping the onion, garlic (finely), carrots and potato, and grate the ginger. The bigger you chop the chunks of carrot and potato, the longer the cooking time.
- Heat the olive oil in a big sauce pan over medium heat and add the chopped onion. Sprinkle with a little salt (about 2 pinches) and let the onion fry for about 5 minutes.
- When the onion is soft put in the garlic and ginger and stir for 1-2 minutes.
- Add the carrots, potato and hot water (if you’re sauce pan isn’t big enough you can add the rest during the pureeing, just make sure you cover the vegetables), and crumble the stock cubes into the sauce pan as well.
- Bring to a boil, set the temperature to low, cover and let cook until the carrots and potato are soft. This takes about 15-20 minutes depending on the size of the vegetables.
- When the vegetables are tender turn off the heat and puree the soup, either with an immersion blender or in a blender. Make sure your blender can handle the heat or wait for the soup to cool a little.
- Serve the soup with a drizzle of olive oil and some parsley, and maybe a wholewheat roll on the side?
I was inspired by this recipe.
I hope you liked the recipe and that you’ll want to try it out!