As the weather cools down, my body yearns for swaddling clothes and hearty meals. I fulfilled both of these desires over the weekend – dressed in a big jumper and flannelette pyjama pants, I concocted this glorious soup.
It’s the kind of soup that you need good, crusty bread with. The kind of soup that tantalises you with its smells as it bubbles away. It turns out that this is the kind of soup that converts non-soup eaters into soup devourers! My younger brother initially refused the offer of soup because he’s “not a fan,” but he ended up converting after watching everyone else consumer theirs eagerly.
The cumin and ginger make this soup really sing. I’ve never been tempted by a carrot soup, I always thought they sounded bland, but this soup is a game changer! It’s thick and hearty and flavoursome, attributes which make any soup a winner in my books.
Carrot and ginger soup
Serves six
- 3 cups carrot, chopped
- 1 brown onion, roughly diced
- 1 cup sweet potato, roughly diced
- 2 cloves garlic, minced
- 2 tbsp ginger, minced
- 1 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 1/2 cups vegetable stock
Pop the carrots, onion and sweet potato into a heavy-bottomed pan with 2tbsp of olive oil over a medium heat for 10 minutes. Stir them regularly to stop them from burning.
When the veggies are soft, add in the ginger and garlic and cook for a further two minutes.
Add in your salt and pepper, followed by the stock, and turn the heat down to low. Simmer for 45 minutes, or until the liquid has reduced by about a quarter. You can simmer the soup for a shorter amount of time if you prefer a thinner soup.
Serve straight from the stove top with a dollop of sour cream.
I bought a waffle iron. I could not be more excited. The minute I got home from buying it I made this recipe. Things just taste better waffle-shaped! I got it from Wheel and Barrow, on the recommendation of Alice from Close Encounters of the Cooking Kind. (Thanks Alice!)
