Why do you think carrots are considered to be the ultimate reward in the “Carrots and Sticks” approach? They are a great source of Vitamin A, beta-carotine, fibre, antioxidants, Vitamin K and aid in weight loss. This soup is a delicious way to consume the superfood along with the warmth of ginger.
Details
4 Servings
15 Minutes
25 Minutes
101.2 / Portion
Print
Ingredients
Carrot 250 gms
Ginger roughly chopped 50 gms
Onion chopped 75 gms
Garlic chopped 50 gms
Celery Stalks chopped 25 gms
Olive oil 20 ml
Salt and Pepper to taste
Unsalted Butter 20 gms
Milk or Heavy Cream 25 ml
Fresh Thyme 5 gms
Bay Leaf 5 gms
Black Pepper Corn 5 gms
Parsley chopped 2 gms
Directions
- Heat a pan. Add the olive oil and butter together. The addition of oil helps to prevent the butter from burning easily. Add the bay leaf and peppercorns and saute for a minute. Add chopped garlic, chopped celery stalks and chopped onions and saute for 2-3 minutes. Add roughly chopped carrots and ginger and cook.
- Add the thyme to the carrot mixture. Pour milk or heavy cream to the mixture and cook for 20 minutes.
- Remove the bay leaf and peppercorns. Using a hand blender or a mixer grinder, grind the rest of the mixture into a fine puree.
- Pour the puree back into a pot and bring to a boil and simmer. Check for the consistency of the soup. The soup should be semi thick and smooth in consistency. Season to taste.
- Garnish with cream and chopped parsley. Drizzle a dash of olive oil on top before serving. Serve hot with crunchy garlic bread.
Chef’s Twist :-
Make extra servings of the soup and store in the fridge or freezer and try with almond milk or almond cream for a vegan version of the soup .
