Carrot And Ginger Soup
100g onion, diced
300g carrots, peeled and diced
50g celery, washed and chopped
80g fresh ginger, peeled and chopped
2 cloves garlic, peeled and chopped
30g pumpkin seeds, (optional) can be substituted with cumin seeds
100ml fresh cream
20g butter oil for frying
2 sprigs thyme
500ml vegetable stock or chicken stock
Lightly toast the pumpkin seeds in a pan. Be careful not to burn them.
Mix the carrots, celery and onions together in a roasting tray. Lightly coat with oil. Roast in the oven at 180ºC until roasted.
Melt the butter in a pot. Add the ginger and simmer for 5 minutes. Add the garlic and simmer for 5 minutes. Then add the roasted veg together with the stock.
Simmer until the vegetables are well cooked and falling apart. Transfer to a blender or use a stick blender. The soup should not be too thick. Strain the soup through a fine mesh strainer.
Return to the heat in a clean pot. Reduce until the desired consistency. Add the cream and adjust the seasoning.
Serve hot with crispy ciabatta and sprinkle with pumpkin seeds.
Makes 1 litre or 4 portions.
Recipes
en-za
2022-06-29T07:00:00.0000000Z
2022-06-29T07:00:00.0000000Z
https://thepostza.pressreader.com/article/282041920818561
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