Smooth & velvety, sweet & spicy, warming and energizing; this soup feels like liquid gold and is one of my favourite soup recipes of all time!
I learnt the original recipe as a young chef working at Brilley Court, a beautiful English countryside estate in Herefordshire, UK. The recipe was written by master chef Tessa Bramley, among the first women to win a Michelin Star in the UK. Tessa has been a rock-star in the British food scene for decades with a strong voice for cooking seasonally. This is my adaptation of Tessa’s recipe.
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Carrot & Ginger Soup
WASH all the vegetables. Finely slice celery + leek or finely dice an onion if using.
PEEL ginger using a teaspoon (see gallery picture), then finely dice ginger. CARROTS peel if you like, then finely slice.
ADD oil, leek, celery, ginger to a medium-sized saucepan and saute 2 mins until fragrant.
ADD CARROTS + salt, turn heat to low & cover with a lid. Saute very gently, often stirring for about 5 mins until leeks and carrots are soft.
ADD water, bay leaves & honey. Cover and bring to a boil, simmering 10-15mins until carrots are soft and easy to squash with a spoon. Remove bay leaves.
BLEND in a high-speed blender in batches; make sure you have an even amount of vegetables and liquid. BLEND until silky smooth, add a small amount of water if too thick for your likely.
PLACE blended soup into a clean saucepan to reheat. TASTE and adjust seasoning once blended.
SERVE hot soup in bowls garnished with finely sliced scallions | cilantro. IF you love cream, then add a swirl of cream.
SIEVE – you can take any extra step and pass through a sieve if you don’t have a high-speed blender and want velvety smooth soup.
SWAP CARROT or use a combo of winter squash, pumpkin, carrots + sweet potato, yams – texture and flavour will be different.
HONEY – skip if you like, but it brings something magical – Tessa’s original recipe adds honey!
BROTH – I never use broth in this recipe I always use water – it keeps the flavour clean; your choice.
HERB GARNISH IDEAS – cilantro, parsley, chives, garlic chives, scallions, celery leaves, arugula.