With all the craziness happening right now, it’s time to go back to some basics. 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! Finely chop carrots with sunflower or pumpkin seeds for some added crunch. But feel totally 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 chopped carrots and seeds to the top for some added crunch.
