I won’t say everything I already said but there are a few things that must be repeated over and over and over again because they’re just like those self help affirmations. So, let’s do this once again, all together… “I will never, ever, ever, ever, use any kind of store bought veggie, fish, meat, chicken, etc stalk or any kind of sodium loaded sh** sold at the supermarket.” Far from me to ask you to make your own stalk every single time you want a tasty soup, and, for that, I’ll share mummy’s hacks with you: SPICES!
Herbs and spices will do wonders to your soup without obliging you to run for those industrial trick. This is a heavily ‘spice’ soup because if the ginger, that’ll go great with the sweetness of the carrots. Trust me!
Take a look at what’s giving our soup its great taste: celery (I say soup = celery), onion, garlic, ginger… Who need those veggie cube stalks filled with weird chemistry when you have a mixture like that in hand?
Another great point of using strong spices on a soup is that we can serve it in winter and on summer. The ginger can be a strong ally to keep you warm on a hot version of this creamy soup on winter, but it can also give the freshness you look for on a hot summer day, when you can serve the soup cold, like a sort of gaspacho.
On the other soup post I also explained that the base of all my soups are, mainly, vegetables. I don’t do protein nor carbs to allow them to be a “eat all you want” kind of meal. In this version, the creaminess is due to the carrots. I swear you don’t need to add cream to it. AND… once you don’t do dairy you can keep your soup on the fridge longer. It lasts for up to a week. I so see a weekly meal plan moment if you double the recipe.
Well, now let’s get to it. The step by step that’s, as always, just mix it all together and you’re done, but I do it in detail so it’ll look pretty here on the blog.
Carrot and Ginger Creamy Soup
250g of carrots
1 garlic clove
1 stalk of leek (the white part)
1 stalk of celery
1/4 cup of fresh ginger (or a tea spoon of powder ginger)
Salt and pepper to taste
- Wash the carrots and the leek. If you’re using organic carrots you don’t even need to peel them. Slice them into equal pieces (it’s easier to cook it this way), and keep in mind that the bigger the pieces, the longer it’ll take to cook.
- Peel the onion and the ginger.
- Put all the ingredients in a large pan (carrot, ginger, onion, garlic, celery and leek) and add a pinch of salt.
- Add just enough water to cover the veggies. Remember that we’re not putting no cream so, you need the vegetables to make it creamy. And besides, we can always add more water if we desire a less thick soup, but you can never go back if we find it to liquid.
- Bring to the stove on high and once it boils put the lid on and lower the fire.
- Cook it until the veggies are soft (just stick a fork on them to test)
- Turn of the fire and you can blend the soup inside the pan using a mixer. If you don’t have one, use a blender. In that case, I advice you to wait for it to cool a little bit for the boiling liquid can explode once you close the blender cup.
- If you think your soup is to grainy, just add more water and keep blending. That’s the point where we won’t argue on taste. Just make it at your point of perfection.
- Add the black pepper and adjust the salt, if necessary.
- It’s done!
The convenience of this ‘spicy’ soups it’s its versatility. As I said before, they can be served hot or cold. Oh yes, yes, yes. Soup on winter and soup on summer. Soup all year long. Soup for every meal. Soup, always! Soup! Soup! Soup!
Ok… I’m cool… All calmed down. Now it’s up to you. You can serve it plain, with a toasted bread, topped with pumpkin seeds, crumbled feta cheese, spring onions……………..