CARROT, GINGER AND CHILLI SOUP

Sunday, November 29, 2015

Simple, delicious, fast and like a big old hug in a bowl.  

This soup is my fall back when the weather is cold and the job list is endless.

 CARROT, GINGER AND CHILLI SOUP

Serves 2
WHAT YOU NEED

  • 1 tsp. olive oil
  • 1 x small onion- peeled and diced
  • 4 x carrots- peeled and diced
  • 2 cm piece of root ginger- peeled and grated
  • 1 x chilli- de-seeded and chopped finely
  • 250 ml hot stock
WHAT YOU DO
  1. Heat the oil in a pan and fry the onions for 5 minutes, moving them with a spoon so they don't brown.
  2. Add everything else to the pan and simmer for 20 minutes. 
  3. Place everything in a blender and blitz till smooth. If it’s too thick at this point and not smoothing up in the blender just adds a little more hot water or stock. Season in the blender with salt and pepper and taste. I find it easier to do this whilst in the blender so between additions of salt and pepper you give the blender a blast and it gets mixed perfectly before you taste again. 
  4. Return to the pan and heat till bubbling. Serve and enjoy.

I also love this soup for its ease of ingredients. I always shy away from soups that have an ingredient list as long as my arm! I always have the ingredients on hand and just so you know, I always use stock powder made up with water. I would love to have the time and inclination to make my own stock but I barely have time to pair my socks let alone boil things for hours on end.
So after you have shoveled your snow get a big, hot bowl of this on the go. You won’t be disappointed.

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