Recipe: Spicy Carrot and Ginger Soup

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Web Desk
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For all the soup lovers who can’t let go off their yummy hot sips, we have something to offer them. Try delicious recipe for a Spicy Carrot and Ginger Soup. So, enjoy this big bowl of comfort...

Ingredients:

Extra-virgin olive oil (divided) 8 tbsp

Onion (chopped) 1 cup

Garlic (thinly sliced) 2 cloves

Ginger (chopped finely) 1 knob

Ground cumin 1 tsp

Coriander powder 1/2 tsp

Red chilli powder 1/2 tsp

Carrots (roughly chopped) 2 1/2 kg

Carrot juice 6 cups

Salt to taste

Pine nuts 1/4 cup

Fresh cilantro leaves (chopped) 2 tbsp

Zest 1 tbsp

Lemon juice 2 tbsp

Method:

Heat 2 tbsp olive oil in a large saucepan over medium heat until shimmering.

Add onions, garlic, ginger, and cook, stirring frequently, until softened but not browned, about 5 mins. Add cumin and coriander, cook, stirring constantly, until fragrant, about 1 min. Add carrots and stir to coat in spice mixture.

Add carrot juice, season with a pinch of salt, bring to a boil, reduce to a bare simmer and cook, stirring occasionally, until carrots are completely tender, about 20 mins.

Meanwhile, heat 2 tbsp olive oil in a small pan over medium heat until simmering. Add pine nuts, reduce heat to low, and cook, tossing and stirring constantly, until fragrant and nutty brown, about 2-3 min.

Transfer to a bowl. Let cool for a few moments, then stir in cilantro, lemon zest, and a pinch of salt.

When carrots are tender, transfer the soup to a blender. Start blender on lowest speed and slowly increase speed to high. With blender running, slowly drizzle in remaining 2 tbsp olive oil. Transfer soup to a pot, pressing it through a fine mesh strainer. When all the soup is pureed, season to taste with salt and whisk in lemon juice.

Serve soup immediately, topped with pine nuts and cilantro mixture.

Ready in 55 mins (Serves 4-5)

Originally published in The news