Spiced Carrot Ginger Soup

Hands down, one of my favourite homemade soups! I have adjusted and twitched this recipe after many winters away from the tropics… it has a perfect balance of the spiciness of chilli and ginger, the sweetness of carrots and potatoes, and the sourness of feta and lime. So so easy and heart warming.

(receta en español abajo)

Time: 20 minutes
Serves: 3

You will need:

  • 5 carrots
  • 2 sweet potatoes
  • 1/2 medium white onion
  • 3 cm ginger
  • 1 cup vegetable stock
  • 1 tsp turmeric
  • 1 tsp cumin seeds
  • fresh coriander
  • 1 lime
  • Feta cheese
  • 1/2 cup coconut milk (or any other you prefer)
  • crushed pistachios (or preferred nut)
  • salt & chilli to taste
  • extra virgin olive oil (evoo)

Method:

Peel and chop the carrots, sweet potatoes and onions.

Heat up a large-sized pot and sauté the onions with drizzled olive oil until fragrant. Add the cumin seeds, turmeric and chilli. Stir continuously for 30 seconds.

Add the carrots, sweet potatoes and ginger. Continue to mix all ingredients together for a couple of minutes.

Add the vegetable stock, fresh coriander, salt and 4 cups of hot water. Mix and cover the pot letting cook on low heat for another 12 minutes or until the potatoes are fork tender – soft enough that you can stick a fork or other pointy object into them with little effort.

In the same pot, blend the soup together with a hand blender adding the coconut milk slowly until achieving a smooth consistency.

To serve, garnish with feta cheese, pistachios, lime juice, chilli flakes and a little evoo.

Enjoy!


Tiempo: 20 minutos
Porción: 3 personas

Ingredientes:

  • 5 zanahorias
  • 2 batatas
  • 1/2 cebolla blanca mediana
  • 3 cm de jengibre
  • 1 taza de caldo de verduras
  • 1 cucharadita de cúrcuma
  • 1 cucharadita de semillas de comino
  • cilantro fresco
  • 1 limón
  • Queso feta
  • 1/2 taza de leche de coco (o cualquier otra que prefieras)
  • pistachos triturados (o tu nuez preferida)
  • sal y chili al gusto
  • aceite de oliva extra virgen

Pasos:

Pelar y picar las zanahorias y las batatas.

Calienta una olla grande y saltea las cebollas picadas con aceite de oliva hasta que estén fragantes. Agrega las semillas de comino, la cúrcuma y el chili. Revuelve constantemente durante 30 segundos.

Agrega las zanahorias, batatas y jengibre. Continúa mezclando por un par de minutos.

Agrega el caldo de verduras, el cilantro fresco, la sal y 4 tazas de agua caliente. Cubre la olla con una tapa y deja cocinar a fuego lento durante otros 12 minutos o hasta que las papas estén suaves.

En esa misma olla, mezcla la sopa con una batidora de mano, añade la leche de coco lentamente hasta lograr una consistencia suave.

Para servir, decora el plato con queso feta, pistachos, jugo de lima, hojuelas de chile y un chorrito de aceite de oliva.

Disfruta!

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