A warm and sweet and spicy soup perfect for slightly cold days. And a delicious way to catch up on your vitamin and veggie intake.
The combination between carrot and ginger is such a well-matched and balanced spicy-sweet favorite of mine. I've tried it previously in a lovely and addictive salad dressing/dip and in a thick caramel marmalade. It was only a matter of time I guess until it made its way into a soup. And it couldn't be more perfumed and flavorful than this. Enjoy :)
Recipe adapted from here.
Last year: Banana-hazelnut-honey smoothie (vegan).
Two years ago: Sticky sweet and sour chicken wings.
Ingredients (serves 4):
- 1 tablespoon olive oil
- 1 large yellow onion
- 2 tablespoons grated fresh ginger
- 500 g carrots
- 1,2 liters vegetable broth
- juice from half an orange
- zest from one orange
- salt and pepper to taste
Prepare the main ingredients.
Clean and peel the carrots. Peel and chop the onion. Heat the oil in a heavy-bottomed pot and add the onion. Sweat it on low heat for 10 minutes, stirring once in a while. Add the grated ginger and the orange zest and stir well.
Cook them for 2-3 minutes more. In the meantime, slice the carrots and add them, mixing well. Cook for 3 minutes more, so the carrots get a bit fried too:
Add the broth and simmer the whole thing for 30 minutes. Turn off the heat, allow it to cool a bit, then puree it with an immersion blender. Add the orange juice, salt and pepper to taste and transfer it to soup bowls. It's done, dig in! :)