How To Make Spiced Carrot And Ginger Soup. Happy Sunday. Hello friends, thanks so much for stopping by here today.
Do you fancy making some tasty soup?
It is cold and snowy outside so why not stay in and make some warm tasty soup?
Spiced Carrot And Ginger Soup anyone?
This soup is super-simple to make, with just a few ingredients and three easy steps.
How To Make Spiced Carrot And Ginger Soup:
Serves 4
Preparation time: 15 minutes
Cooking time: 25 minutes
You Will Need:
600g British organic carrots, peeled and chopped
1 large onion, chopped
2 celery sticks, sliced
2 garlic cloves, crushed
5cm piece of fresh root ginger, peeled and grated
1tsp medium curry powder
1.2 litres vegetable stock
100g low-fat soft cheese
Salt and freshly ground black pepper
4tbsp low-fat plain yogurt
How To Make Spiced Carrot And Ginger Soup:
1. Firstly, put the organic carrots, onion and celery into a large saucepan with the garlic, ginger, curry powder and stock.
2. Bring up to the boil, then reduce the heat and simmer, partially covered, for 20-25 minutes, or until the vegetables are tender.
3. Blend the soup to a puree using a hand-held stick blender, or transfer to a food processor or blender and whizz until smooth. Add the soft cheese and blend again until it is thoroughly mixed in. Reheat gently, and season to taste.
4. Serve, topped with a swirl of natural yogurt and a little extra black pepper.
Cook’s tip: Cover, cool and refrigerate the soup, using it within 3 days of making it, and re-heating it thoroughly when ready to serve.
So what do you think of this How To Make Spiced Carrot And Ginger Soup post?
Do you also fancy making some?
Updated post. The recipe first published here 7th October 2018. Recipe and image courtesy of British Organic Carrots.
The British Organic Carrot season runs from October to May.
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How To Make Spiced Carrot And Ginger Soup.
Equipment
- Large saucepan
- Hand-held stick blender
Ingredients
- 600g British organic carrots, peeled and chopped
- 1 large onion, chopped
- 2 celery sticks, sliced
- 2 garlic cloves, crushed
- 5cm piece of fresh root ginger, peeled and grated
- 1tsp medium curry powder
- 1.2 litres vegetable stock
- 100g low fat soft cheese
- Salt and freshly ground black pepper
- 4tbsp low fat plain yogurt
Instructions
- Firstly, put the organic carrots, onion and celery into a large saucepan with the garlic, ginger, curry powder and stock.
- Bring up to the boil, then reduce the heat and simmer, partially covered, for 20-25 minutes, or until the vegetables are tender.
- Blend the soup to a puree using a hand-held stick blender, or transfer to a food processor or blender and whizz until smooth. Add the soft cheese and blend again until it is thoroughly mixed in. Reheat gently, and season to taste.
- Serve, topped with a swirl of natural yogurt and a little extra black pepper.
Notes
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This sounds amazing and perfect for fall!
Thanks for stopping by Heather 🙂
Sounds really tasty. I would love to try.
Hope you get to try it 🙂
Sounds like the perfect comfort food for a cold evening!
Thanks for visiting 🙂
We have been enjoying carrot and ginger soup from the deli at one of our local grocery stores and it’s so good. I’m excited to try your homemade version, without all the additives found in readymade soup.
Sounds yummy. Love soup in Winter 🙂
I just love these types of soup! I just made a butternut squash soup the other night and im going to pin this one!
Happy New Year!
jess xx
http://www.elegantlydressedandstylish.com
Happy New Year, Jess. Thanks for stopping by 🙂
Sounds wonderfully delicious! Thanks for sharing at the What’s for Dinner party. Hope to see you again this Sunday.
Thanks so much for hosting and stopping by, Helen 🙂
This soup looks so yummy! Thanks for sharing at Celebrate Your Story! Link Party. Congrats! You’ve been featured this week 🙂
Thanks for visiting and hosting the party 🙂