Carrot Ginger Soup
This recipe is great if you like eating soup as much as I do. The recipe makes four litres of soup, perfect for canning or freezing. Enjoy this soup for lunch or a light dinner paired with your favourite salad or grilled chicken.
Prep Time: 45 minutes
Cook Time: 1 hour
Yield: 4 litres
3 tbsp canola oil
1 onion, peeled and chopped
1 celery stick, chopped
4 garlic cloves
1/2 fennel bulb, chopped
1/2 cup fresh ginger, peeled and chopped
1 Tbsp sea salt
1/2 cup white wine
2 1/2 lb carrots, peeled and chopped
2 1/2 litres water
2 bay leaves
6 tbsp butter
6 tbsp mascarpone cheese
In a large saucepot on medium-high heat add the canola oil.
Add the onions, celery, fennel, garlic, ginger, and salt to the pot and sauté, stirring occasionally until they soften.
Add the white wine and cook until the wine has almost completely evaporated.
Add the water, bay leaves, and carrots, turn the heat to a simmer and cook the soup until the carrots are soft, approximately 45 minutes.
Turn the heat off the soup.
Remove the bay leaves and add the butter and mascarpone cheese.
Puree the soup in a blender or with a hand blender until smooth.
If the soup is too thick add a bit of water and check the seasoning, add salt and pepper to taste.
For the soup garnish:
2 green onions
1/4 cup ginger
1/4 tsp sea salt
2 tbsp canola oil
1 tbsp olive oil
Slice the green onion thinly and add it to a mixing bowl.
Peel then chop the ginger finely and add it to the green onions.
Add the oils and salt and mix to combine.
Serve your soup in bowls and garnish the top with a drizzle of the green onion ginger mix.