Carrot and ginger soup
Instructions
Rinse lentils to enhance flavour and texture
Rinsing drained lentils is key to refining our carrot and ginger soup. It removes extra sodium and balances their flavour. It also improves their texture, making them a perfect complement to the creaminess of the soup. Simply rinse the lentils under cold water until clear.
Selecting the best carrots
To give your carrot and ginger soup the richest flavour, it is important to choose carrots of good quality. Look for ones that feel firm, have a bright orange colour, and show no signs of blemishes or softness. Try to select carrots that are similar in size to ensure that they cook more evenly.
FAQ: Questions about carrot and ginger soup
Our carrot and ginger soup warms the soul and excites the taste buds. We have answered some of the most frequently asked questions to help you prepare the recipe.
Ingredients
|
Butter
|
10 g |
|---|---|
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Carrots in small pieces
|
750 g |
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Garlic cloves, crushed
|
2 |
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Fresh red chilli peppers, finely chopped
|
1 tbsp |
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Vegetable broth
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1 l |
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Creme fraiche with Parmesan & garlic
|
100 ml |
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Fresh ginger, finely grated (about 20 g)
|
2 tbsp |
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Lime fruits or lemon juice, freshly squeezed
|
½ tbsp |
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Coarse salt
|
1½ tsp |
Topping
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Black or green lentils in water, drained
|
1 can |
|---|---|
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Creme fraiche with Parmesan & garlic
|
100 ml |
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Fresh herbs, for example, coriander or parsley
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Indulge in a spiced carrot and ginger soup
There is something special about a bowl of homemade soup. It is the ultimate comfort food, warming you up from the inside out. Our carrot and ginger soup shows how simple ingredients can turn into a wholesome meal with rich and warm flavours. Carrots are gently sautéed in butter, developing a delicate sweetness. Fresh ginger adds a lively heat, while red chilli spices things up. It is an exciting meal to enjoy with the family.
Topped with lentils, crème fraiche, and fresh herbs
Our recipe for carrot and ginger soup comes topped with crème fraiche, flavoured with savoury Parmesan and garlic. The crème fraiche adds a creamy element while also making sure the warm and spicy elements never become too overpowering. When cooked, lentils add a tender and somewhat firm texture along with nutty undertones. The addition of fresh herbs like coriander or parsley gives the soup a fresh, slightly peppery finish. So do not let this humble soup fool you – it offers quite an exquisite taste.
For recipes with similar ingredients, try our spicy lentil soup or lentil and vegetable soup. If you prefer carrots, you might enjoy a carrot and lentil soup or a classic carrot soup.
A warming starter, a delicious lunch, or a satisfying dinner
Carrot and ginger soup excites with rich and warm flavours that make it an excellent choice for just about any occasion. It warms up your palate as a light starter, preparing you for the main course to come. You can also quickly cook up a batch in less than half an hour and sit down to enjoy a belly-warming weekend lunch. The soup also works when paired well with various sides for a satisfying dinner.
We recommend enjoying it with a crusty baguette or toasted sourdough slices for a classic combination. The crispness of the bread provides a great contrast to the smooth and creamy soup, and it is perfect for soaking up any remaining drops in your bowl.
Add a personal touch to the recipe
Give your carrot and ginger soup a twist by experimenting with different ingredients. Adding coconut cream can provide extra creaminess for those who prefer a thicker consistency. The coconut flavour also complements the warm, earthy, and spicy notes of the other ingredients.
If you prefer more texture, try adding toasted pumpkin seeds or nuts as a crunchy topping. You can either add them along with the lentil or simply use them to replace the lentil altogether.
To intensify the flavour of your carrot and ginger soup, roast the carrots in the oven before blending them with the rest of the ingredients. This brings out their sweetness and adds a slightly smoky complexity to your soup. Spread the chopped carrots on a baking tray, drizzle with oil, and roast at 200 °C until they soften and the edges brown.
