• chefalisonbiebs

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.