Last week, my other half was down with a serious case of man flu. He said he felt like carrot and ginger soup. Say what? The guy has never had such a soup and it is so far from his usual palate, that I could only put it down to his body craving something that he needed. This happens to me when I am ill – I crave a hamburger and salt and vinegar chips. If I don’t get to eat those two things, I swear I may never ever get better. Which is weird because I never had any pregnancy cravings, other than for an ocean full of water. I was so thirsty all the time.
Oh, where’s the recipe? HERE.
That will magically scroll you down the page.
Anyway, I’m a rather nice and selfless person, so I start Googling soup recipes at 7PM. I’ve already made dinner and I’m supposed to be bathing the babe, but off we go to Tesco.
I’m not a big soup person. I think soup is gross, but hey, if it makes the other half happy then I’m happy. I start making the soup and it smells amazing. I love fresh ginger, so I was madly excited to be throwing three table spoons of it into my food. I also like onions so I used three of those as well. YAS! Carrots are cool and all but I doubt I’ll ever miss them if I could never eat one ever again. I also spent about 10 minutes chopping a kilo of carrots before I realized my stand mixer is a food processor too. My wrist still hurts as I type this but I guess that’s what I get for being a chop, who chopped so many carrots by hand.
After I let this concoction boil and bubble, it was time to blend it. Seriously, if you have ever, even for a second, considered buying a Vitamix, GO DO IT. Right now. Here, go buy it from this link. Yes that’s an affiliate link, but I promise you’ll want to marry me (for suggesting such an amazing appliance to you) after you try it – it’s THAT good. But I’m already off the market, so throw some pennies my way, OK?
Cheesus woman, can we get to the recipe already?
Just click here, you impatient person. You know this is a blog, right?
Few things in life are as satisfying as blending this soup was. I heard once, that you can actually make soup from scratch in a Vitamix because it gets so hot while it spins, and the jug can withstand oven temperatures too – so I chucked the hot soup mix in it straight from the stove. Nothing melted so I kept going. The translucent onions and narly carrot slices turned into a beautifully smooth, golden yellow sauce right before my eyes. Magic.
Out of curiosity, I stuck my thermometer in the jug to see how hot my soup was. It settled at 90 °C. Whaaaaaat? That’s hot. There’s a photo of it on my Insta stories. I ain’t making this up.
I was impressed but also a little bummed. 90 °C is toasty, yes, but I had already started singing “Flows hotter than 100 degrees…” No matter really though because 90 °C is too hot to eat anyways.
I cut up a big tiger baguette and took my creation to the sickly one upstairs… who mind you, decided to comment on the fact that it’s 9.30PM. As in, “why’d you take to long?” I shot him a “I know you’re sick and that makes you stupid, but you better watch it, boy” look and he ate his soup. Praised me for it’s deliciousness and went back to bed.
He didn’t die so I guess the soup couldn’t have been that bad. As I mentioned, I don’t like soup, so I wasn’t going to eat any of it… but he said it was nice… and his nose is blocked… so like… it must have been INCREDIBLY tasty for him to even register… so I tried it.
I threw in a handful of cilantro/coriander leaves and it was even better! I’m disgusting and love cilantro, OK!?
Thanks for hanging around.
Carrot, ginger and cilantro soup
Makes about 2l of soup.
Time 40 mins
* You will need a stick blender OR a strong, heat resistant counter top blender with a large jug.
3 T fresh ginger (microplaned)
3 medium onions (medium being the size of an apple)
1 kg carrots (peeled and sliced)
5 cups chicken stock (veg is fine too)
¼ c butter
½ t salt
½ t black pepper
40g cilantro (coriander) leaves
1 Tiger baguette (a normal baguette will do in a pinch)
1. Saute the onions in the butter, low and slow, until translucent. Don’t let them brown.
2. Add the ginger and cook through for 2 minutes.
3. Add the carrots and stock.
4. Let this simmer for 20 to 30 minutes or until the carrots have softened.
5. Season to taste with the salt and pepper.
6. Blend the mixture until it looks like a smooth marinara sauce.
7. Divide into bowls and top with cilantro.
8. Serve with thick slices of tiger baguette.
Switch out the butter and chicken stock for suitable alternatives to make this a vegan or vegetarian soup.
I used 3 cups of Tesco’s finest chicken stock and made up the remaining 2 cups of stock from 1 chicken stock pot (Knorr) and warm water.
This soup is amazing, but even more so when served with bread.
A tiger baguette is saltier and tougher than an ordinary baguette, making it better for soups because it doesn’t go soggy too quickly.
The mixture freezes well but don’t add the cilantro until you are ready to serve the soup.
This recipe has been adapted from this one.
This is not a collaborative post with any of the brands mentioned but it does contain affiliate links.