How do I put this nicely? Although I have a ton of vegetarian recipes on here – actually coming to think of it, more so than ones that feature meat (how could I have let this happen?) – every time I cook something completely vegetarian I have this gnawing feeling at the back of my mind that it’s going to be bland. This is especially the case with soups. Since there are very few ingredients that go into the base of a soup you need maximum flavour from each of the different components. Adding vegetable stock is always a step up from using just water, but a meat stock of some kind is what I always feel a soup needs. I went ahead and made it veg-friendly (aka husband-friendly) and was really happy to find that there’s so much flavour from the ginger, carrots, and coconut milk that you don’t miss the meat at all. You won’t hear me saying this very often!

Carrots are naturally sweet and sometimes, that can be a bad thing. I didn’t want a sweet soup by any means and that’s where the ginger plays its part: pungent and spicy, it counters the sweetness and gives it heat. I used a dash of coconut milk just to accentuate the creaminess of the soup and round off all the flavours.

 

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CARROT AND GINGER SOUP
Servings
2
Ingredients
  • 2 large carrots, cubed
  • 1 onion, finely chopped
  • 1 tsp freshly grated ginger
  • 1 clove of garlic, finely chopped
  • 2 cups vegetable stock
  • 1 stalk of thyme leaves (optional)
  • 1/8 cup coconut milk
  • A small knob of butter (or) 1 tsp oil
  • Freshly ground black pepper
  • Salt, to taste
Servings
2
Ingredients
  • 2 large carrots, cubed
  • 1 onion, finely chopped
  • 1 tsp freshly grated ginger
  • 1 clove of garlic, finely chopped
  • 2 cups vegetable stock
  • 1 stalk of thyme leaves (optional)
  • 1/8 cup coconut milk
  • A small knob of butter (or) 1 tsp oil
  • Freshly ground black pepper
  • Salt, to taste
Instructions
  1. Sauté onions and garlic in a little butter or oil until translucent. Add ginger and thyme leaves (picked off the stem) and sauté for a further 1 minute. Pour in the stock and cook covered on a medium heat until the carrots have completely softened.
  2. Once slightly cooled, pour the contents of the pot into a blender and purée until smooth. Season with salt and lots of fresh black pepper.
  3. Return the soup to the pot and stir in the coconut milk. If the soup is too thick, loosen with a little stock or water to get the right consistency. Reheat gently before serving.
Recipe Notes

* Adapted from BBC Good Food

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