Carrot Ginger Soup
Updated: Jan 24
As a kid, I am sure most of you were asked to eat carrots for better eye-sight or for better skin. These were good enough reasons for us to have a carrot regularly with no questions asked.
A glass of carrot milk after a long day at school, carrot poriyal tucked on the sides of curd rice in your lunch box, or an after-meal dessert of carrot halwa with a scoop of ice cream, carrots have found a way into your meal through all ages.
This bright orange vegetable gets its color from a compound called beta-carotene which imparts color to all the red, orange, and yellow fruits and vegetables you eat. Beta-carotene turns into Vitamin A inside your body which is vital not just for your vision but also for your cell development and protection of the heart, lungs, and kidney. So many benefits from the humble carrots!
Did you know carrots don't just come in orange color? There are red, black, white, and yellow carrots as well. More on that in another blog.
Carrot with an innate sweet flavor goes well with different herbs, especially ginger. The astringent flavor of ginger complements the sweet notes of carrot. A soup that marries these two flavors together will be your next go-to evening snack or a starter before dinner.
Servings : 4 bowls
Time to Prep: 20 minutes
Time to Cook: 40 minutes
1 Large Onion diced
3 tbsp fresh ginger
3 cloves Garlic minced
6 nos Carrots peeled and sliced
4 cups Vegetable/ Chicken stock
2 cups Water
2 Bay leaves
Fresh thyme as per taste
2 tsp Sea salt
1 tsp White pepper
2 tbsp Butter
1 tbsp Yoghurt
Let's get Cooking!
Heat butter in a large saucepan over medium heat. Add the onion, ginger, and garlic and cook for 5 minutes or until the onions soften, stirring often.
Add the carrots, chicken/ vegetable stock, water, bay leaves, thyme, salt, and pepper. Bring to a boil then reduce to simmer and cook until the carrots are tender about 35-40 minutes.
Remove the bay leaves and blend the mixture with an immersion blender or transfer to a blender and blend until smooth. Season with salt and white pepper according to taste.
Serve with a dollop of plain yogurt and fresh thyme if desired.