You Had Me At Carrot...


As the cooler weather begins to take hold, all the soup-lovers out there can rejoice. So many vegetables, so many soup recipes, but this Carrot & Ginger soup is a real winner.


A good soup starts with good stock, so if you've never made your own stock before, now's the perfect time to give it a go. Start by saving all your vege offcuts - broccoli stalks, cauliflower leaves, celery and carrot ends, onion ends etc. - and put them in a bag in the freezer.



Keep adding to it whenever you do your meal prep, and when it's full, you're ready to brew up a batch.


  • Heat some oil in a pan, add your veges and soften them for about 10 minutes.

  • Add 6-8 cups of water, a teaspoon of salt, a few black peppercorns, a bay leaf or two, some dried herbs (or fresh if you have them).

  • Bring it all to a boil and then simmer for 30 mins.

  • Strain and discard the veges and there you have it! Homemade stock!


This cuts down on food waste and is so much cheaper than buying supermarket stock. Bonus - you know exactly what's in it!


Carrot and ginger soup is a great way to use up your carrots, and is very warming. Make a double batch and stash some in the freezer for a quick meal next time!

 

An earthenware bowl with soup garnished with greenery

CARROT AND GINGER SOUP


Prep time 20 mins

Cook time 30 mins (ish)

Serves 4


Ingredients


2 Tbsp olive oil

1 large onion, chopped

2 garlic cloves, crushed

1 Tbsp fresh ginger, grated

375g carrots, chopped

900ml vegetable or chicken stock

2 Tbsp lime or lemon juice

Seasoning to taste

Chives to garnish


 
  • Heat the oil in a pan over a low heat and add the onion. Cook for a few minutes until softened. Add the garlic and ginger and cook to release the aromas, stirring occasionally to stop it sticking.


  • Add the carrots and stock and bring to the boil, then reduce the heat and simmer until carrots are tender.


  • Once they are soft, get in there with your stick blender and blend until smooth, (or use a blender/food processor, but let the soup cool down a bit first).


  • Add the lemon or lime juice, season to taste, and serve with a blob of sour cream if you like, and a sprinkling of chopped chives.


Grab a chunk of crusty bread and dig in!


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