Ginger Carrot Soup

Ginger Carrot Soup

Fall is fast approaching and this spicy soup will help you rise the sinking temperatures up!

Quick and easy to prepare you may find this soup to be a perfect first course for a dinner party or a light lunch. It's creamy texture is well paired with a crunchy toast or croutons and it's beautiful color combination offers a touch of sophistication to the eyes.

This Ginger Carrot Soup can be also conveniently prepared ahead of time and heated before serving. 

Ginger Carrot Soup

Ginger Carrot Soup

I've already started to feel the cold winds in my little corner of the world. How about where you are? Leave a comment or drop me a line on Facebook, I would love to hear back from you!

Preparation time: 40 minutes
Yield: 2 Servings (if served for lunch) 4 Servings (if served as a first course) 

Ingredients

• 500g Carrots cut in 2cm pieces
• 1 tbsp Vegetable Oil
• 1 Small onion, chopped (about 2/3 of a cup)
• 1 Celery stick (cut in half)
• 1 Clove of garlic, minced
• 1 Bay leaf
• 1 tsp Ginger, minced
• 1 Small chili
• 1 tsp Cumin
• 3 cups Vegetable stock (or water)
• 3 tbsp Heavy cream
• Salt and pepper to taste
• Arugula for garnish

In a deep pan add the oil and heat it up to medium. Add the onion and the two pieces of celery and saute until the onion is soft and translucent, then add the garlic and the ginger and cook for a couple of more minutes.The carrot pieces go in, followed by the bay leaf, cumin and stock. Bring it to a boil, reduce the heat, cover the pan and let all the ingredients simmer together for about 30 minutes, until the carrots are soft. About halfway through the simmering time, you can add the chili (whole) for a medium level of spiciness.

When the carrots have softened, remove the bay leaf, chili and celery from the pan. Puree everything with a hand blender, if you like your soup extra silky, you can run it through a strainer. Finally add the 3 tbsp of cream and season with salt and pepper.To serve, pour a couple of ladles of soup in a bowl, garnish with Arugula and sprinkle a small amount of cumin seeds.