Carrot and ginger soup It is an ideal dish to prepare in winter as an appetizer or main course. This recipe belongs to the book “What I like to eat” Katie Quinn Davies by VR Editoras. If you don’t have sour cream, make it with this recipe.
ingrediants
- 6 large carrots, coarsely chopped
- ½ teaspoon of fennel seeds
- 3 tablespoons of olive oil
- sea salt and freshly ground black pepper
- 1 chopped onion
- 3 cloves of garlic, finely sliced
- 2 celery stalks, chopped
- 1 piece of ginger 1cm x 3cm, peeled and grated
- 1.5 liters of vegetable broth
- 3 sprigs of thyme, separate leaves, plus additional sprigs for garnish
- 1.5 liters of vegetable sour cream and nut bread, for serving
Preparation
Step 1
Preheat the oven to 180 ° C and prepare two baking sheets with parchment paper.
Step 2
Put the carrot, fennel seeds and 2 tablespoons of oil in a bowl, then season and mix. Pour into prepared baking sheets, spread evenly and roast for 30-40 minutes or until carrot is tender and begins to caramelize. Remove from the oven and set aside.
Step 3
Heat the remaining oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 3-4 minutes or until the onion has softened. Add the celery and cook for 3-4 minutes or until softened.
Step 4
Add the ginger, thyme, broth and roasted carrot, bring to a boil, then lower the heat and simmer, stirring occasionally, for 25-30 minutes until thickened. Remove from heat and mix with a hand whisk until smooth.
step 5
Serve in soup plates; garnish with sour cream, additional thyme sprigs and ground pepper. Serve with walnut bread.
