© J Sainsbury plc 2020
Via: PR
Ginger carrot soup
This ubiquitous combo has been around for ages, popping up at spas, restaurants and even the canned soup aisle at the supermarket. I’ve had a million iterations of this soup, but our version, naturally sweet from slowly sautéed onion and bright with lots of fresh ginger, is particularly good (and easy!). Don’t bother peeling the carrots for this recipe – just give them a good scrub to remove any dirt
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Ready in 40 minutes
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Cooking time 30 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 2 tbsp coconut oil
- 1 large onion, cut in half and thinly sliced
- 2 garlic cloves, thinly sliced
- 2 tbsp chopped fresh ginger
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp garam masala
- 450g carrots, cut into pieces
- 700ml chicken or vegetable stock
Method
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1
Heat the coconut oil in a heavy-bottomed saucepan over a medium heat. Add the onion and season, then cover the pot and sauté over a low heat for 20 minutes, until the onion is very soft and sweet.
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2
Add the garlic and ginger and sauté for 1 minute, then add the cumin, coriander and garam masala. Sauté for another minute, then add the carrots, stock, and more seasoning. Bring to a boil, then turn down the heat and simmer gently for about 20 minutes, or until the carrots are very tender.
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3
Carefully transfer the soup in batches to a high-speed blender, or blend the soup directly in the pot with an immersion blender. Season to taste with salt and pepper.
