Saturday, September 19, 2009

Carrot Ginger Soup (Take 2)

  • Carrot 5 normal size, chopped
  • Ginger 1 inch, graded or chopped
  • Onion 1 medium size, chopped
  • Shallot 1, chopped
  • Garlic 2 cloves, chopped
  • Cream 1/2 to 1 cup
  • Vegetable Stock
  • Red chili 1, chopped
  • Coriander 1 fistful, chopped
  • Butter 1-2 tbsp
  • Olive oil (just a bit)
  • Salt, pepper

Note: This is a simpler version of my previous carrot ginger soup. The difference is that, this time I made my own vegetable stock and the result was much better. It's so easy: boil 6 cups of water with some vegetables and herbs! I used some onion, garlic, carrot, ginger, chili, scallion, thyme, cilantro stalks, salt and pepper. Make a big batch and you can keep it in the fridge for 1 week or in the freezer for 6 to 12 months!

Now the soup: sauté the onion in butter/olive oil (2 minutes), add garlic and ginger, salt, pepper, chili (3 minutes). Now add the carrots and sauté for 5 minutes, then add vegetable stock, until it covers the vegetables and let it cook, low heat for 10-15 minutes until carrots are fork tender. Let it cool down a bit, add coriander and blend well until very smooth … add cream, mix well, taste and adjust the seasoning. Garnish with fresh chopped coriander.


  1. This sounds absolutley wonderful ~ I can almost taste it.


  2. Often the simplest looking things are the best ones. This sounds very tasty and I might use your idea for creating a little amuse bouche in the restaurant this week.