Ginger Carrot Soup
The weather here in London is playing tricks on us. Just when we thought winter was over and ready to enjoy the wonderful spring, dark clouds, falling temperatures have pushed the sun and its warmth away. I managed to avoid getting sick all winter and here I am, nursing a cold. As a remedy, I decided to make Gwenyth Paltrow’s Ginger Carrot soup, taken from her book, It’s All Easy, (2016, Sphere Publishing) which has all the ingredients to help cure a cold. Well technically, it’s not her recipe as she admits that it’s a soup you will find in spas around the world. Knowing her and her goop lifestyle, they are expensive spas probably! However, I’m happy to report that all of the ingredients for this delicious dish are affordable and can easily be found at any supermarket. On a cloudy and rainy day, this soup will surely warm you up!
Recipe
Serves 4
For this recipe I used olive oil as I’m not a huge fan of using coconut oil in cooking. If you can, use organic carrots as they have more flavour.
2 tablespoons of coconut or olive oil
1 large onion, cut in half and thinly sliced
salt
2 garlic cloves, thinly sliced
2 tablespoons chopped fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon gram masala
1 pound carrots, cut into 1 inch pieces (about 2 1/2 cups)
3 cups chicken or vegetable stock
Freshly ground black pepper
Heat the oil in a saucepan over medium heat. Add the sliced onion and a pinch of salt and saute over low heat for about 20 minutes or until the onion is soft.
Add the ginger and garlic, saute for 1 minute, then add the spices, cumin, coriander and garam masala. Saute for another minute and finally, add the carrots, stock, and another pinch of salt. Bring the mixture to a boil and then turn down the heat, simmer for about 20 minutes or until the carrots are tender.
Either blend the soup directly in the pot with a handheld blender or transfer the soup carefully in batches to a high-speed blender. Season with salt and pepper.
