As the days become short we tend to cook soups. Warm or hot soups make a great meal as the temperature drops. Root vegetables come in handy and make a hearty soup. The soups can be creamy with added cream or the root vegetables can make the soup creamier. The soup can be as such with more broth too. In anyways, soups are a handy and healthy meal. Carrot and ginger soup is of the kind where carrot gives a creamy texture to the soup. This soup is very simple to make but is very delicious. I make a few varieties of carrot soup, this one has the least ingredients.
This post is for the #SoupSaturdaySwappers. The November 2020 theme is "From The Root Cellar". Carrot and ginger soup is my entry for the event. The carrots planted late summer in my backyard were getting ready and hence decided to make this soup. Freshly harvested veggies always have a great taste and enhance the flavor of anything that is cooked with those. So does this soup. I used the carrot tops and made pesto to garnish the soup (recipe here).
Makes 4 servings
Carrots - 2 cup, sliced
Ginger - 1and 1/2 tsp, julienne
Salt - 3/4 tsp
Whole black pepper - 1/3 tsp
Onion - 1/2 cup, chopped
Garlic - 1 tsp, chopped
Water - 2.5 cups
Carrot leaf pesto - 2-3 tbsp, optional
In a heavy-bottomed pan, heat oil on a medium flame. Cook the onions till translucent. Then, add the ginger and garlic, and sauté for 2 minutes. Add the carrots and water.
Bring it to a boil and then simmer for 10 minutes. Cool for 5 minutes. Blend to smooth puree in a blender or with an immersion blender. Transfer to the saucepot and simmer for 3-5 minutes. Ladle to individual serving bowls.
Garnish with carrot leaf pesto and serve.