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Carrot and ginger soup
- 1-2 tablespoons of oil of neutral taste
- 3/4 cup chopped onion
- 2 cloves of garlic
- 1 teaspoon grated ginger
- 1/2 to 1 teaspoon of turmeric powder optional
- 4 cups carrots cut in in large chunks washed and peeled
- 5 cups of water or vegetable broth or a combination of both
- salt and pepper
- To serve
- dried cranberries
- toasted slivered almonds
- coconut milk
In a large pot add the oil and onion for a few minutes. When the onions are translucent, add the garlic, ginger, turmeric and a good pinch of salt.
Leave them about 5 minutes until the garlic starts to release its smell.
Add the carrots and the liquid, reduce heat, cover and leave until carrots are tender when pinched with a fork.
Blend the soup in a blender or a kitchen robot.
If you do it in a blender, start the speed gently and go up gradually until the blender is in maximum speed, this makes it creamier. Blend until smooth.
Check for seasoning before serving.
Top with cranberries, almonds and a drizzle of coconut milk.
Recipe NotesSi la sopa te queda muy espesa ponle mas agua cuando este ya licuada. Es mejor empezar con menos que con mas. Con menos agua se arregla muy fácil, con mucha agua es un poco más difícil y tardado arreglarla.