When it comes to soup the texture is something I look forward to. Only one rule can apply.
“I love them big, I love them chunky with something-something.” Just the way moto moto sings for his girl in the animation Madagascar 2. Big means a deep bowl that holds a lot, while chunky means with bits to chew on. When the soup is too smooth, it feels normal and boring. We definitely can’t have those two words in one sentence.
I have always wondered how it would feel if someone brought me a hot bowl of homemade soup. I stop wondering and decided to make me some hot soup with just the ingredients I had at hand. With these two ingredients infused together gives out the best immune boosting power like no other.
Carrots are especially high in anti-oxidants and vitamin A (vitamin A is great for healthy vision, skin and immune support).
Ginger is one of the most common beneficial spices out there, with a powerhouse of immune supporting properties, lending itself so graciously to any sort of conscious health-promoting cuisine.
Making “Creamy carrot ginger soup”
Prep time: 5 mins Cook time: 35 mins Total time: 40 mins
Serves: 2 bowls
Main Ingredients:
- 10 carrots – washed, peeled and chopped
- 2 medium sized onions – diced
- 1 bunch of washed, chopped cilantro
- 1 Tablespoon of peeled, grated ginger
- 1 teaspoon of peeled, grated garlic
- 2 cups water OR broth
- 1 teaspoon of salt
- 1/4 teaspoon of cayenne chili powder
- 1/4 teaspoon of nutmeg
- 3 Tablespoon of brown sugar
- 1 Tablespoon of vegetable cooking oil
Important tools used:
- Immersed blender
- Sufuria OR Sauce pan
- Stove
- Soup serving spoon
Instructions:
Step 1: Saute the veggies
In your saucepan or sufuria, add some oil over medium heat. In with the onions, cook them for 3 mins till they are translucent. Add in the ginger and garlic. Let them infuse and get their aroma out for 1 min. Add in the carrots and cilantro -mix everything to combine. Add in the water cover and allow it to cook for 30 mins on low heat until the carrots cook through.
Step 2: Blending
Turn off the heat once the carrots have cooked through. Immediately insert the immersed blender and gently blend everything. Try and avoid burning yourself. This will take 2 to 4 mins until the desired consistency has been established.
Step 3: Re-warm the soup
Once all blended, turn on the heat and warm the soup for another 3 mins while covered. Turn off the heat.
Step 4: Plate and serve
I decided to garnish with a few leaves of cilantro, and a tablespoon of yogurt. This step is optional, but you can decide to add whatever else you want.
Bon Appetite until the next recipe.
