Carrot and ginger soup recipe
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warm and comforting
Soup is always the nicest thing to turn to when you're suffering from colds and coughs. Its soothing, comforting and most importantly, warming. Now that winter is here, soup is a wonderful starter to any meal but also a quick and simple lunch-time solution.
This is one of my all-time favourite soups. I make it when I need a bit of warming comfort food. Today, my best friend and I went for a long walk in the country park near my house. When we got back home we were cold and hungry, so this is what I made. It hit the spot perfectly. This serves 4 very hungry people. The colour is lovely and autumnal, and the honey brings out the sweetness in the carrots and parsnips.
1 tbsp butter
1 tbsp olive oil
1 onion, chopped
2 cloves of garlic, crushed
1 tbsp of fresh ginger, chopped very finely
1 tsp of curry powder
2 tsp ground cumin
750 g carrots, chopped
1 large potato, diced
1 sweet potato, or if not available, 2 parsnips, diced
1.5 l chicken stock - use two stock cubes to make a fairly strong stock
1 tbsp runny honey
1/2 tsp salt
1/4 tsp pepper
Melt the butter and the oil in a large pan over medium heat. Don't let the butter burn. Add the onion, garlic and ginger and saute over low heat until golden. This takes about 10 minutes. Next add the cumin and the curry powder and continue to saute for about another minute. Then, add the vegetables and the stock and simmer your soup until the vegetables are tender, which takes about 30 minutes.
Take the pan off the heat and cool for a while. Using a hand blender purée the soup until smooth and velvety. Return the pot over the flame, set low, and stir in the honey, salt and pepper. You can serve the soup garnished with another 2 tbsp of honey.