Carrot and Ginger🥕 Soup

Name: Carrot and Ginger🥕 Soup
Yield: 4 servings
Ingredients: 350 g carrots 🥕, peeled and sliced; 600 ml vegetable stock; 1 knob fresh root ginger, crushed; 40 g butter; 1 tsp ground ginger; 1 tsp grated orange zest; 2 tbsp orange juice 🍊; Salt and freshly ground black pepper; 60 ml whipping cream, whipped, to serve

Lina Bond @linachristmas2023

Update: FAILED. DO NOT TRY. I keep it here only for experience.

Soup from book “Homemade Soups” by Grace Mulligan & Dilwen Phillips (skipped the onion part).

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Ingredients

25 min

4 servings

350 g carrots 🥕, peeled and sliced
600 ml vegetable stock
1 knob fresh root ginger, crushed
40 g butter
1 tsp ground ginger
1 tsp grated orange zest
2 tbsp orange juice 🍊
Salt and freshly ground black pepper
60 ml whipping cream, whipped, to serve

Cooking Instructions

1

Place the carrots, stock and fresh ginger in a saucepan. Bring the boil and simmer for 15 minutes. Discard the ginger.
2

Meanwhile, melt the butter in a large lidded saucepan. Stir in ground ginger and orange zest and then add the cooked carrots 🥕 and their cooking stock. Cover the pan, bring to boil and simmer 10 minutes. (I added more stock since it looked very little amount of soup)
3

Remove the soup from heat and leave to cool briefly. Blend until smooth. Add the orange juice 🍊, adjust the seasoning if necessary and then reheat gently. Serve garnished with a spoonful of whipped cream.