This soup was made using no aids in food colouring other than it’s natural ingredients. Look at that colour!
I just found out that carrots make for a lovely soup. This soup is velvety, sweet, savoury, a little spicy from the ginger and most definitely warming on a cold, rainy day like today.
I like soups like this that use unconventional ingredients for soup. They’re a mystery right up until the person puts the spoon into their mouth.
Carrot and Ginger Soup
2 Tbsp. unsalted butter
2 medium onions, diced
5 carrots, peeled and sliced
2 Tbsp. of grated fresh ginger
5 cups of chicken/vegetable stock
1/4 cup of orange juice
1 bay leaf
3 sprigs of thyme
1 tsp. of paprika
salt and pepper to taste
sour cream for garnish
- In a large pot, saute the onions, carrots, ginger, paprika, bay leaf and thyme. Reduce heat to medium and simmer for 10 minutes with the lid covered.
- Add your stock and orange juice and bring to a boil. Reduce heat to a simmer and cook down for 30-40 minutes or until the carrots have softened. Adjust seasoning with salt and pepper.
- Remove your thyme sprigs and bay leaf and puree your soup until there are no lumps left.
- Serve with a dollop of sour cream.