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.
1
Chop 1 kg of carrots finely, slice 1 sweet onion, mince garlic, and grate 3 cm of ginger root.
- 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.
- 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.
- Olive oil: 2 tablespoons
- Sweet onion: 1 head
4
Add garlic and grated ginger, cook for another 2 minutes on low heat.
- 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.
- Carrot: 1 piece
- Water: 9 glasss
6
Blend the mixture with a blender. Check if there's enough pepper.
- Ground black pepper: to taste
7
Prepare the dressing: mix yogurt, honey, fresh thyme, and black pepper in a bowl.
- Fat-free natural yoghurt: 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.
- Sesame seeds: to taste
