Carrot and ginger soup
Our version of carrot soup: simmered in stock, blended with Madagascar ginger powder added at the end of cooking.
- Prep 15 min
- Cooking 30 min
- Total 45 min
- Serves 4 servings
- Difficulty Easy
This carrot soup relies on the sweetness of the vegetable and the discreet heat of ginger. Our version stays simple: cooked in stock, then blended to a smooth texture.
The ginger we offer is prepared as a powder from roots grown in Vangaindrano, in south-east Madagascar. It is added at the end of cooking, before blending the soup, to keep all its flavour.
Preparation
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Peel and slice the carrots into rounds. Slice the onion.
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Heat the oil or butter in a casserole dish and sauté the onion for 3 minutes, without letting it brown.
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Add the carrots and continue for 2 minutes while stirring.
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Pour in the stock, bring to the boil, then lower the heat and cook for 25 minutes, until the carrots crush easily with a fork.
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Add the ginger powder, then blend the soup until smooth.
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Adjust the seasoning with salt and pepper, and add a little water or stock if the soup is too thick.
The little extra that changes everything
Add the ginger powder just before blending, rather than at the start of cooking: its flavour holds up less well to long cooking than the carrots’ does. To choose between fresh and powdered ginger, see fresh ginger or powder. To find out more about this spice, read Madagascar ginger. Our products for this recipe: Madagascar ginger powder (40 g glass jar)
