Winter Warmers - Carrot & Ginger Soup

Carrot & Ginger Soup

Ginger provides a fragrant flavour that bridges the gap between sweet & savoury. Using it in this instance provides a means to fight off the cold this winter, with a soup that is best served hot, but holds equal merit when cold. Using a root vegetable such as coarrots also provides a winter dimension to it, with earthy and sweet flavours. 

Ingredients

3 tablespoons of butter, or a few of splashes of olive oil (or half of each)

Small pinch of salt

1lb large carrots, chopped

1 medium onion, chopped

4 tbsp brown sugar

1 stalk of celery, peeled and chopped (peeling gets rid of the "strings")

1 teaspoon ginger, chopped or grated. You can use ground ginger if you like, but be careful otherwise the flavour may be too overpowering. 

5 cups chicken broth or stock; or use vegetable stock for vegetarian version.

Preparation

Heat butter or oil in soup pot on medium low. Add the chopped onions, carrots, celery and salt. Saute until onions and carrots are soft. Add ginger. Cook for a minute or two more. (If ginger is chopped instead of grated, add it earlier). Add the sugar until caramelised, then add the stock.  Bring to the boil, then cook for 20 minutes at a simmer.

Use blender, food processor or hand-held immersion blender to puree the soup.

Serve with a swirl of cream, and chopped herbs to garnish

Enjoy!