Carrot soup with ginger and parsley

Carrot and Ginger Soup

  • 35 mins
  • 12 ingredients

Ingredients

  • 4 slices of bread, crusts removed
  • 1 tsp yeast
  • 2 tsp olive oil
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 1/2 tsp ground ginger
  • 2 and 1/2 cups carrots, peeled and chopped
  • 4 cups vegetable stock
  • 1 inch piece fresh ginger, grated
  • Kosher salt and cracked black pepper to taste
  • 1 tbs fresh lemon juice
  • Chives and lemon juice for garnish

 

  • Preheat the oven to 350 degrees.
  • Coarsely chop the bread.
  • Dissolve the yeast in 2 tbs of warm water and mix with the bread.
  • Spread the bread cubes over a lightly greased baking sheet and cook for 20  minutes, turning halfway through.
  • Remove  from the oven and set aside.
  • Heat the olive oil in a large sauce pan, then gently cook the garlic and onion for 3-4 minutes.
  • Stir in the ground ginger and cook for 1 minute.
  • Add the chopped carrots, then stir in the stock and the fresh ginger. Simmer for 15 minutes.
  • Remove from the heat and let cool.
  • Add the soup to a food processor or blender and puree until smooth.
  • Season with salt and pepper, then stir in the lemon juice.
  • Garnish with  chives and lemon zest.

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