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Carrot And Ginger Soup

Quick, easy and mouth wateringly good. This carrot and ginger soup is perfect for chilly afternoons. Why not make a few more portions and keep in the freezer for emergencies?


45  mins  4 servings  160 cals

1kg carrot, peeled and diced 3tbsp Olive Oil 2tsp kosher salt 3tbsp unsalted butter 3 cups white onion, peeled, diced 4 cloves garlic, peeled and minced 7 cups chicken stock 1/2tsp cayenne
1tsp ground cumin 1tsp ground coriander 1tsp paprika 2tsp turmeric 1tsp ground black pepper 4tbsp fresh ginger, peeled and minced 1/3 cup fresh lemon juice



Heat oven to 400 degrees Fahrenheit. Arrange carrots in a single layer on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil and 1 teaspoon salt and toss to coat. Roast carrots until golden brown and fork-tender, about 20 minutes. Set aside to cool. Heat remaining olive oil and butter in a large pot over medium heat. Add onion and sauté until softened and translucent, about 10 minutes. Add garlic cloves and ginger and sauté until fragrant, about 2 minutes. Meanwhile, puree roasted carrots. Transfer roasted carrots to the bowl of a food processor with enough chicken broth to make a thick puree, about 1 cup.


Blend roasted carrots and chicken broth until smooth, then transfer pureed roasted carrots to the soup pot. Add remaining chicken broth, salt, pepper, cumin, coriander, cayenne, paprika, and turmeric. Stir to combine, then increase to medium-high heat and bring to a boil. Reduce to a simmer and continue simmering until flavorful, about 10 minutes. Use an immersion blender to puree the soup until smooth for a creamy soup, or skip for a more chunky soup. Adjust seasoning to taste. Remove from heat and stir in lemon juice. Ladle into bowls and serve with a drizzle of olive oil.



Chef Maryam Ghargharechi

Chef Maryam Ghargharechi

She is accomplished as a red seal chef and member of WACS, CCFCC, and BC Chefs' Association.

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