Soup is a balanced meal, generally light on the palate and has the ability to cheer you up immediately. It tastes best especially when it’s homemade and is made with the freshest ingredients available locally which makes this a pocket-friendly dish as well.
The recipe I’ve put down below is hassle-free and doesn’t require any sort of tedious preparation. You can adjust the quantity of the ingredients as per your liking. Actually, that’s the best part about soups. You can mould it into any taste you desire; like increase the quantity of ginger for a more pungent flavor, adjust the quantity of the garlic, add leeks if you will and leave out the spring onions. There’s so much you can do with a specific recipe.
What ingredients would you like to pair with carrots?
Here’s what you’ll need:-
CARROT SOUP WITH SPRING ONIONS AND GINGER
- 3 cups roughly diced carrots
- ¾ cup roughly chopped spring onions
- ¼ cup roughly chopped red onion
- 1 peeled tomato
- 4-5 cloves of roughly chopped garlic
- 1 tbsp roughly chopped ginger
- 4-5 small blanched broccoli florets (optional)
- 1 tbsp olive oil
- 2 ½ cups vegetable stock (depends on the consistency you’re looking for)
- Freshly ground black pepper
- Salt to taste
1. Heat oil in a deep vessel. Add garlic, ginger and onions. Saute for 3-4 minutes till it releases its aroma.
2. Add in your carrots and tomato. Stir well and add 2 cups of vegetable stock to the pan.
3. Cover it with a lid and cook the carrots on a medium-low flame till they are well done. It will take about 15 minutes.
4. Let it cool for 5 minutes and blend well. I used a hand blender and churned it in the same vessel.
5. After it turns into a smooth mix, add in the remaining vegetable stock or as required and bring the soup to a boil. If the soup is thick add water or milk.
6. Add broccoli florets, salt and freshly ground black pepper to taste.
7. Garnish it with spring onion greens.
For the vegetable stock – Use carrot peels, broccoli stalk, cauliflower stalk, half an onion, 1-2 garlic cloves, ginger peel and salt to taste. Add any other vegetable peels like zucchini, etc if available. Add water and simmer the broth on a medium-low flame for 15-20 mins. You can freeze the stock in an ice tray and use it when required. In this case, I made the stock a day prior.
I paired the soup with a nicely grilled Tomato, Spinach and Mozzarella Cheese Sandwich for that extra bite.
Happy Cooking 🙂