Warming Carrot Soup with Ginger and Chili

Name: Warming Carrot Soup with Ginger and Chili
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 kg / 2,2 lbs carrots; 5 dl / 2 cups chicken or vegetable stock; 5 dl / 2 cups water; 2 large onions; 3 tbsp butter or plant based margarine; 1 small, whole chili; 1 tsp grated ginger; 1 lemon or orange

A warming carrot soup with ginger, chili and a hint of citrus. Blend until smooth and serve with bread.

From the kitchen of Nomnomcooking6 February 2020

TOTAL TIME1 hour

MAKES4 portions

EST. CALORIES≈ 193 kcal / serving

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Warming Carrot Soup with Ginger and Chili

The citrus peel infuses the soup as it simmers. Keep count of the pieces you add so you can remove them before blending.

Choose chicken or vegetable stock, and finish with fresh herbs and a swirl of creme fraiche or yoghurt if you like.

FROM OUR KITCHEN TO YOURS

Warming Carrot Soup with Ginger and Chili

Prep: 20 minutesCook: 40 minutesYield: 4 portions

ESTIMATED CALORIES≈ 193 kcal per serving

Based on 4 equal servings.

Nutrition details

Calorie estimate: Calculated for the original 4 servings using 1 kg prepared carrots, 500 ml prepared chicken stock, 300 g onion, 42.6 g butter, 10 g chili and 2 g ginger. The citrus peel is removed before blending, so it is excluded. Optional herbs, creme fraiche, yoghurt and bread are not included. Vegetable stock or margarine will change the estimate.

Sources: ANSES Ciqual 2025 (France). Ingredient choices and actual amounts may vary.

Not included: 1 lemon or orange.

Ingredients

Tick as you go

Instructions

Peel and roughly chop the carrots. Chop the onions into smaller pieces.
Melt the butter in a large pot over medium heat. Add the carrots and onions, stir well and gently fry until the onion is soft, about 5–8 minutes. Do not let the onions brown. Season lightly with salt.
Meanwhile, chop the chili and grate the ginger. Slice the peel from the lemon or orange in large pieces, removing as much of the bitter white pith as possible.
Add the stock, water, ginger, chili and citrus peel to the pot. Stir and bring to the boil. Count the pieces of peel so you can remove them all later.
Simmer until the carrots are tender, about 20 minutes.
Remove all the pieces of citrus peel.
Blend the soup until completely smooth.
Serve with fresh herbs, a swirl of creme fraiche or natural yoghurt, and bread.

A LITTLE SOMETHING EXTRA

Notes from our kitchen

This recipe can be made completely vegan, just make sure you use vegetable stock and plant based margarine. And skip the creme fraiche/yoghurt, obviously.

Carrot soup freezes really well, we like to make a lot of it when we do, so that we can put it in the freezer and pull it out for a lazy day.

If you think the soup gets too thick, just add some more stock or water.

KEEP THE GOOD FOOD COMING