Carrot & Ginger Soup

  • 30 Dec - 05 Jan, 2018
  • Mag The Weekly
  • Cookery


· 2tbsp vegetable oil

· 1 onion, roughly chopped

· 750g carrots, roughly chopped

· 2 celery sticks, roughly chopped

· 1 bay leaf

· 5cm piece of ginger, finely sliced

· 2tsp turmeric

· 2 garlic cloves, finely sliced

· 1ltr. vegetable stock

For garnish:

· Handful of coriander leaves, roughly chopped

· 4 spring onions, sliced

· 1 green chilli, diced

· 4tsp sesame oil

· 2tsp lime juice


Heat vegetable oil in a large pan over medium heat. Add onion, carrot, celery and bay leaf, and cook for 10 minutes, stirring frequently. Add ginger, turmeric and garlic, mix well and cook for five minutes, stirring occasionally. Pour over the stock and bring to a boil then reduce the heat and simmer for 15 minutes or until the carrots are tender. Remove the bay leaf. Allow the soup to cool a little then blitz (in batches in a food processor or using a stick blender) until completely smooth. Return to the heat and warm through. In a small bowl, combine the ingredients for the garnish. Ladle the soup into bowls and top each with a little coriander garnish. Serve immediately.