Sunday, 30 September 2012

Carrot and Ginger Soup

My new favourite soup :)

You will need:
  • 3/4 of a kilo of carrots (around 5 cups)
  • 1/4 cup of fresh ginger
  • 2 medium sized potatoes
  • 2 onions
  • A pinch of brown sugar
  • 2 cloves of garlic
  • 2 cubes of vegetable stock
  • 4 cups of water
  • 2 oranges
  • A splash of olive oil
  • 1 teaspoon of freshly grated nutmeg
  • Salt and pepper

  1. Peel the carrots and potatoes and place them in a ziplock bag
  2. Sprinkle them with olive oil, freshly grated ginger, minced garlic, salt and peper, brown sugar and nutmeg and freshly squeezed orange juice - leave them to marinate in the fridge for approximately an hour
  3. Preheat your oven to 180 degrees Celsius 
  4. Rest your marinated veggies in an oven pan and leave them to bake for approximately 25 minutes (depending on how you sliced them, it may be faster or slower). Just make sure when they are taken out, they are moderately soft. 
  5. Meanwhile, finely dice the onions and cook them in a large pot with olive oil until they are translucent.
  6. Add the cups of water mixed with the vegetable stock cubes to the pot and add the cooked vegetables from the oven. 
  7. Leave in the pot for 30 minutes on a low heat with a lid so the flavours mix in.
  8. Puree the soup with a hand mixed or in a food processor and serve :)

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