A panful of soothing carrot and ginger soup is just delicious on a cold autumn day and it’s a soup I tend to cook up if the children are under the weather, I kinda think the vibrant carrots and fresh ginger are bound to boost their immunity and perk them up faster.
I love this method of making soup. Roasting the veggies tends to give them a sweeter, tastier flavour and just whizzing the stock in once they’re cooked keeps the colours in the soup nice and bright. This recipe is for a nice thick soup, if you want a thinner texture just add in more stock.
And, if you’ve any root veggies that need using up, just peel and roast alongside the carrots. Parsnips, swede and celeriac all work well here.
A soothing, gently spiced soup.
- 6 large carrots
- 2 leeks - trimmed - washed and chunkily sliced.
- 2 tsp cumin seeds
- 1 tsp fennel seeds
- 2 tbs chilli infused olive oil
- thumb sized piece of fresh ginger peeled and grated.
- 1 pint hot vegetable stock
- Heat the oven to 180C.
- Peel and chop the carrots into batons and throw them in a roasting tin.
- Gently toast the cumin and fennel seeds in a dry pan until they smell delicious and spicy. Then grind them up using a pestle and mortar until they're fine.
- Drizzle the carrots with the chilli infused oil and scatter over the spices and a pinch of salt. Roast in the oven for 20 minutes.
- Remove from the oven and add the leeks and mix them to coat them in the spicy oil.
- Return to the oven and roast for a further 10 minutes.
- Tip all the roast veggies into a blender, add the freshly grated ginger and blitz into a puree whilst pouring in the hot vegetable stock.
make it your way…
- Add some more heat by adding a freshly chopped chilli or pinch of chilli flakes.
- Roast some swede alongside the carrots.
- Top with toasted seeds.
- perfect for eating when your under the weather.
- for lunch.
- pop in a thermos and take for packed lunch or autumn picnic.