Spiced Carrot and Ginger Soup
Despite being super simple to make, this spicy carrot and ginger soup is such a comforting and delicious winter treat and a sure crowd pleaser. With a creamy smooth texture, fragrant aroma
and earthy, slightly sweet flavour it’s one of those soups that will lift your diner’s spirits on even the coldest winter evening.
Ingredients
Serves:
- 10 each QBA Ciabatta Dinner Roll White
- 200 mL Olive Oil
- 200 g Leeks
- 5 g Chili
- 55 g Garlic
- 75 g Peeled Ginger
- 5 g Kaffir Lime Leaves
- 30 g Ground Cumin
- 1200 g Carrots
- 450 g Potatoes
- 1.5 L Chicken Stock
- 55 g Coriander
- 200 mL Coconut Cream
- 30 mL Fish Sauce
- 5 g Salt
Method
Step 1
Finely chop the Leek, Chili, Garlic and Ginger and add to a hot pan with oil. De-vein and finely chop the Kaffir Lime Leaves and add to the pan – saute vegetables until translucent.
Step 2
Add Cumin and fry until fragrant, taking care not to burn.
Step 3
Peel and roughly chop both the Carrots and the Potatoes. Add both ingredients into a pot filled with the Chicken Stock and simmer for 30-40 minutes, or until the vegetables are soft.
Step 4
Roughly chop the Coriander and add this to the Carrots and Potatoes; blend until smooth.
Step 5
Finish with Coconut Cream and add some Fish Sauce and Salt to create additional flavour. Reheat if required.
Step 6
Garnish with Coriander, Micro Herbs and freshly ground Pepper – serve with the QBA Ciabatta Dinner Rolls.