Spring is officially here, but apparently the snow hasn’t heard yet. It’s on it’s way so I’m doing a winter/spring mashup with this kind of spring-y soup. This is a classic carrot and ginger soup, nothing too fancy. Just delicious, sweet and cozy. And I couldn’t think of a better topping for carrot soup than carrots. Ok, this one may just be me, but I really like having crunchy carrot toppings on my soup. It just works! But totally feel free to just make the soup as is.
Carrot and Ginger Soup
Serves: 4
dairy free, gluten free, vegan
2 onions, chopped
6/7 carrots, chopped
4 cups stock
1 inch ginger
1 clove garlic
salt and pepper
Cook onions with oil in a large pan on a medium heat for about 5mins until soft. Add the garlic for the last minute.
Add the carrots, stock, ginger, some salt and pepper, lower the heat to a simmer and cook for about 20mins until the carrots are soft.
Add all to a blender and blend it all up.
Optional: Add some shaved carrots to the top for some added crunch.
