Carrot ginger soup, anyone? Easy to make, delicious, and nutritious, this recipe is one of my favorites in the autumn months. Let’s get to it!
carrot, cumin, and ginger soup
4 medium carrots, peeled and coarsely chopped
1 medium onion, finely chopped
1 1/2 inch of ginger, crushed
1 tsp cumin
2 cups water or vegetable stock
splash of olive oil
salt and pepper
olive oil and paprika for garnish
Add cumin to a small saute pan. Bring heat to medium. Dry roast the cumin until brown and set aside.
Add a splash of olive oil to a large sauce pan. Saute onion, on medium heat, until tender (4-5 minutes). Add carrots and ginger and saute for another 2-3 minutes. Add water or vegetable stock and bring to a boil. Reduce heat, partially cover the pan, and simmer for 20 minutes. Add roasted cumin.
Once carrots are very tender, puree soup in batches, and return to original pan. Alternatively, puree with a hand blender. Bring soup back to a boil; you have the option of thinning the soup with a bit more water/stock, but I prefer a thick, silky soup! Season with salt and pepper. Top with olive oil and paprika.
Enjoy with a few slices of sourdough!