Ginger and Coriander Carrot Soup

My father-in-law Jim is the inspiration behind this post- he can make an mean carrot soup! Now, I am big on soup and this carrot soup has to be in my top 10 soups to love. It’s delicious and wholesome and so simple to make. Here’s what you’ll need:

Ginger and Coriander Carrot Soup

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Author: Bethany

Serves: 4

Ingredients

• Knob of butter
• 1 onion, roughly chopped
• 3 garlic cloves, roughly chopped
• 3 tsp chopped ginger
• 500g/1 lb 2 oz or about 5 carrots-roughly chopped
• 1 tsp curry powder
• 4 tbsp finely chopped coriander
• 750 ml water
• 125ml/1/2 cup white wine
• Sea salt and black pepper to taste

Instructions

1. Place a medium-sized pot on medium heat, melt the butter and then add the onion, garlic, ginger, carrots, curry powder, sea salt to taste and half the chopped coriander, cover the lid, reduce heat to low and sweat for about 5 minutes or so, shaking the pan a few times in between!
2. Add the wine and let it evaporate for about 1-2 minutes before adding 250ml/9fl oz/1 cup of water or enough to cover. Cover the pot with the lid and allow to simmer for about 20 minutes or until the carrots are tender. Remove from heat and using a hand blender puree the mixture to a smooth consistency. Alternatively, add the contents to a food processor and process until a smooth consistency is reached. Season to taste and if you prefer to reduce the thickness a little more then you can add more water and an extra knob of butter at the end is always welcome. To serve garnish with sour cream, cracked pepper and remaining coriander.

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