Carrot and ginger soup

5 servings

120 minutes

Carrot-ginger soup is a harmonious blend of the sweetness of carrots and the spiciness of fresh ginger, warming both body and soul. This recipe draws inspiration from Indian cuisine, where spices play a key role in creating complex and deep flavors. The vegetable broth gives the soup a rich aroma, while the dressing of yogurt, honey, and thyme adds a refreshing note to the dish. The velvety texture is achieved through careful blending, and sesame seeds add a subtle nutty hint. This soup is perfect for cozy winter evenings or a light summer lunch. It is nutritious yet light, awakening the appetite and warming from within.

Energy value per serving

• Calories: 152.5
• Proteins: 2.8g
• Fats: 8.6g
• Carbohydrates: 15.4g

Ingredients

• Carrot: 1 pc
• Sweet onion: 1 head
• Onion: 1 head
• Celery stalk: 1 stem
• Bay leaf: 0.5 pc
• Parsley: 0.5 bunch
• Leek: 0.5 stem
• Dry white wine: 50 ml
• Water: 9 glass
• Ginger root: 1 pc
• Olive oil: 2 tbsp
• Garlic: 1 clove
• Natural low-fat yogurt: 0.3 glass
• Honey: 1 tsp
• Thyme: 1 tsp
• Ground black pepper: to taste
• Sesame seeds: to taste

Cooking steps

1. Chop 1 kg of carrots finely, slice 1 sweet onion, mince garlic, and grate 3 cm of ginger root.

   Required ingredients:

   • Carrot: 1 piece
   • Sweet onion: 1 head
   • Garlic: 1 clove
   • Ginger root: 1 piece

2. Prepare 6 cups of vegetable broth: take 1 onion, 1 carrot, 1 celery stalk, half a bay leaf, half a bunch of parsley, 10 grams of ginger root, half a leek stalk, add wine, pour in 9 cups of water, and cook until the water evaporates by a third. Do not salt the broth; it's better to salt the dish to taste later.

   Required ingredients:

   • Onion: 1 head
   • Carrot: 1 piece
   • Celery stalk: 1 stem
   • Bay leaf: 0.5 piece
   • Parsley: 0.5 bunch
   • Ginger root: 1 piece
   • Leek: 0.5 stem
   • Dry white wine: 50 ml
   • Water: 9 glasss

3. Heat oil in a thick-bottomed pot, add chopped onion, and sauté for 5-6 minutes over low heat, stirring frequently.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Sweet onion: 1 head

4. Add garlic and grated ginger, cook for another 2 minutes on low heat.

   Required ingredients:

   • Garlic: 1 clove
   • Ginger root: 1 piece

5. Add the chopped carrots and broth to the pot. Bring the soup to a boil, cover with a lid, and simmer on low heat for 20-25 minutes.

   Required ingredients:

   • Carrot: 1 piece
   • Water: 9 glasss

6. Blend the mixture with a blender. Check if there's enough pepper.

   Required ingredients:

   • Ground black pepper:  to taste

7. Prepare the dressing: mix yogurt, honey, fresh thyme, and black pepper in a bowl.

   Required ingredients:

   • Natural low-fat yogurt: 0.3 glass
   • Honey: 1 teaspoon
   • Thyme: 1 teaspoon
   • Ground black pepper:  to taste

8. Serve the dish on plates, add a spoonful of sauce, and sprinkle with sesame seeds.

   Required ingredients:

   • Sesame seeds:  to taste