As we are heading towards winter I’ve started experimenting with soups again. Roasting carrots bring out their lovely sweet flavour and also adds caramelization. Ginger and cayenne pepper give a lovely heat to this soup. Together they make a perfect combination for lunch on a cold Autumn or Winter day.
As with all soups, this is delicious served with fresh bread – I recommend brown soda bread or crusty French bread.
You can store this soup in your fridge for a few days or you can freeze it in individual portions.
Roasted Carrot & Ginger Soup
- 1 tablespoon olive oil
- 15 g butter
- 1 large onion
- 2 garlic cloves
- 4-5 cm piece of ginger
- 2-3 whole cardamom pods
- 1/2 tsp ground coriander
- ¼ tsp cayenne pepper
- 800 g carrots
- 1 litre vegetable stock
- 100 ml whole milk
- freshly ground black pepper
- Preheat the oven to 180C
- Chop the carrots into strips, add to a baking tray and roast for 30-40 minutes until soft and caramelized.
- Finely chop the onions and garlic.
- Heat the olive oil and butter in a saucepan and gently saute the onions for about 10 minutes until soft. Make sure not to get any colour on them.
- Add the garlic, ginger, cardamom pods, cumin and cayenne and stir for a couple of minutes.
- Add the roasted carrots and stir until well coated in the spices. Pour in the stock, season with salt and pepper and simmer until the carrots are soft – about 15 minutes.
- Blend using a stick blender until smooth.
- Add the milk and some further seasoning and heat through. If the soup is too thick add some more water.