Carrot & Ginger Soup

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.

  • Prep 15 mins
  • Cook Time 20-30 mins
  • Difficulty Low
  • Serving4-6

Ingredients

✓ adds to shopping list

  • 1 tbsp oil | butter
  • fresh ginger - 4 inch | 10cm
  • 1 leek | onion
  • 2 celery sticks
  • 1 lb | 453g carrots - orange
  • 1 tsp salt
  • 6 cups water
  • 2 bay leaves
  • 1-2 tbsp honey - optional
  • scallion + cilantro - garnish

Method

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.

Tips + Suggestions

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.