This is the perfect soup to kick off the start of winter. Ginger and turmeric are the perfect anti-inflammatory duo to have on your side to boost your immune system and fight off the sniffles as we’re approaching the colder months.
This recipe can be amended to be Vegan, by using vegetable stock and opting for coconut cream. Growing up we never really had vegetable soups. My dad was mostly the one who made soup and it couldn’t be called a meal without meat. We would come home from school on a cold winters day and waiting on the stove was a large pot warm hearty soup filled with meat, veggies and beans. We had the recipe soup mugs, with the picture of the ingredients and a short recipe on the front. Each person in the house had their specific mug. Mine was the tomato soup mug. And man, oh man, you had it coming if
you use someone else’s soup mug. The things we’d fight about… Oh and if you really want to feel old, look up your favorite childhood soup mugs and see them labelled as vintage... I mean really, was that necessary? I am crazy for ginger, so I add double the amount I put here. I know not everyone loves ginger that much, and because it’s added in fresh after the rest of the ingredients are cooked, it will have a stronger taste. But if you’re a ginger lover as well forget about the measurements and go wild! Soup want be soup if you don’t serve it with some yummy fresh bread. This ciabatta from The Food Co was the perfect accompaniment, chewy on the outside and soft on the inside. The air pockets are
perfect little vessels to fill when you dunk it into the soup. Generously spread with butter and be careful to not end up eating more bread than soup.
You’ll need:
Roasting pan
Large Blender or Stick blender
Large sized pot
Yields: 4 Servings
Ingredients:
5-6 Large carrots
1 Large onion
1-2 Garlic cloves
2-3 Sprigs of Thyme
1Tbsp Olive oil
1tsp Turmeric powder
1 Naartjie, juice and zest
1-1 ½ Tbsp Fresh ginger
500ml Chicken or Vegetable stock, lukewarm
375ml Water, lukewarm
125ml Cream or Coconut cream
Salt and pepper to taste
Method:
Preheat the oven to 180°C.
Wash and scrub your carrots. You can also peel them if you prefer. Cut them in half and then each half horizontally. Cut your onion into large chunks. Peel your garlic and add to the roasting pan with the carrots, onions and thyme. Cover the vegetables with the olive oil and give them a toss to ensure they are thoroughly coated. Roast until the carrots and onions start to caramelize on the edges and a fork can very easily pierce through, 35-40 minutes.
Remove the sprigs of thyme and transfer the roasted veggie to a large blender, or a large pot. Add the chicken stock, naartjie juice and zest, turmeric powder, fresh ginger and cream. Blend everything together until smooth and creamy. You can add more or less water, depending on the consistency you prefer. Add salt and pepper to taste.
You can lightly toast your Ciabatta bread for extra crunch. Serve warm with butter and enjoy!
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