I woke this morning to crisp cool air and instantly had a hankering for Carrot & Ginger soup. I don’t know what brought on this desire, as I’ve never eaten carrot & ginger soup. I went about my ways and searched the web for recipes and I found this super easy recipe – to which I changed a little and added a few of my own ingredients.
How to make Carrot & Ginger Soup
Ingredients
- 1kg of carrots, peeled and chopped
- 4 potatoes, peeled and chopped
- Drop of tomato paste
- One white onion chopped
- Garlic, as you like
- Ginger as you like (I used a piece about the size a tangerine)
- 4 cups chicken stock
- Olive oil
In Sardinia some things are very difficult to find, almost impossible to find; but I like challenges and set out to find these three aromatic herbs in five different shops in my town.
- cumin
- coriander
- turmeric
But to no avail. These three herbs would make the soup POP, so if you have them in your house use them in this recipe. Instead I used: Salvia, chili peppers and a few twigs of parsley.
Method
- Heat oil in a large pot. Add onion, ginger, garlic, spices. Reduce heat to medium. Cook, stirring occasionally, when the onions are soft move to the next step.
- Add carrots, stock and 2 cups of water. Simmer, partially covered for 45 minutes.
- In a blender or food processor, mix soup in batches until smooth. Return soup to pot and simmer over low heat.
- Serve with a splash of your favourite cheese (I used pecorino sardo) and enjoy!
This was the easiest and quickest soup I have ever made. It was creamy and packed a wonderful punch. I used all fresh ingredients and it took about 90 minutes from start to finish.
What are your variations on this wonderful soup?
My Sardinian Life 
I am the only one in my family that likes carrot soup, so when the weather cools more I will give this one a try and let you know. The recipe looks easy and it sounds very tasty!
Rosemarie
The Sard/American
Sounds really yummy I think I will try it once the weather cools. I love to make heartly soups come fall. In China they eat a lot of Golden Soup, which is pumpkin and sounds very similar to this one. Regardless it is yummy too!
Funny how in the West pumkin is used mainly for sweets… pie, tarts, muffins and maybe a sweet cake like bread. Here in China it is used as a side dish vegetable, in soups and added in other dishes. I have discovered I LOVE pumpkin.
This sounds really yummy. 🙂
It really, really was.
I recently had some great carrot and ginger soup here in Cuenca, but I didn’t make it. Now I get to try your recipe. Thank you. Sounds yummy!
Hugs from Ecuador,
Kathy
Oh, I would love to hear the world wide variations on this wonderful soup!
Sounds and looks delicious! I think it’s funny that you were craving this though…looks like fall is upon us here in Sardinia too 😉
It was really good … unlike the black bean soup I made a few months ago! It was rather weird, I just woke up and said “Carrot and Ginger soup.” Then went off to make it. When I put it on the table for lunch my husband wasn’t so excited though. Next time I’ll have to put some crudo and cheese on the table then he’ll sing! 🙂
What a straight to bookmark recipe! Sl..l..l..u..u..u..r..r..rp!
🙂 I hope you like it. Let me know if you add any variations to the soup.
Sounds lovely, hope you enjoy it. I have had the same problem trying to find herbs to cook with whilst in Uras, thyme not a chance hunted all over the village, so had to just leave it out of my recipe, finally found some many months later on a flower stall at Teralba market – it is now growing happily in my pals garden, along with any other herbs I find whilst out shopping, also can’t find leeks which are so good with white fish and parsnips that my pal hankers for all the time – so packets of seeds are being packed and will be winging their way with me this Thursday.
I used to grow coriander in the house with seeds I brought from Canada, but that was a few years ago and the seeds are now gone. 🙂
I could send you some if you like
wow, really?
I could imagine crumbling some Red Leicester into it…
I’ve been thinking about it and I’d like to add some bacon, but at what point?
Maybe fry it till its crispy and then sprinkle it on top at the point of serving?
That sounds good but I’d like the fat from the bacon to be a base in the soup…so maybe just after the onions are done OR after it’s blended and cook until done…?
Good point! Sadly, my cookery skills aren’t up to much, so I’m going to wait for you to tell me how it turns out.
I would add the bacon when the onions are almost done. Bacon transforms leek and potato soup too.
Thanks for the tip Sarah!
Miam miam already … will bookmark this. Cheers Jen.
Let me know how it turns out for you. 🙂
This is one of my favorites! Brava Jennifer (I’m obsessed with ginger!)
It’s now one of my favourites too. You know, it’s so hard to get ginger in Sardinia that I get friends from the ‘mainland’ to bring it over by the pound when they visit! 🙂
How do you keep it fresh, or do you use it up so quickly it doesn’t have time to dry out? A friend of mine used to peel his and pop it in a jar of vermouth! 🙂
I keep the ginger in the freezer, works like a charm!
Wonderful, I will try this. Today I made minestrone soup, following one of Mrs Sensible’s recipes, we will have a taste test in an hour..
Are you going to post your recipe? I’m always on the look-out for quick, easy and delicious soups!
I will post it, later this week 🙂
Looking forward to it!