Thumbs up! Here is my super tasty carrot soup with apple, ginger, and a little bit of curry for you.
The good thing with soups is that they are perfect for meal prepping! You can also portion it and store it in the freezer. In times of intense sudden hunger pangs and no mood for cooking, you can heat it up in no time.
For this soup, no exotic ingredients are needed. Most certainly you already have them at home anyways.
I’m sure you all know the number one discussion at the table – the one about salt in the soup? Whereas one states that there is too much salt in the soup the other one is convinced that this soup definitely needs a few pinches more of it. This is the reason why I am, most of the time, very defensive with the amount of salt in a recipe. So everybody can add some more salt later if needed.
It often is the same with ginger 😉 – feel free to add some more to your own taste, depending on how much you love the spicy taste of ginger. Also, you can choose to use fresh or dried ginger. You can also replace the ginger if it is too spicy for you by some lemon juice.
As a topping, you can add sesame oil and seeds or a view chopped walnuts.
Recipe (for 4 persons):
1 small piece of ginger (or ginger powder)
a view drops olive oil for roasting
2 cloves of garlic
2 tsp salt
½ tsp black pepper
1 tsp curry powder
300ml plant-based milk
Peel the onions and cut them into pieces. Heat the olive oil in a pot and roast the onions in the pot for some minutes until they get a slight brown color.
In parallel wash the carrots and chop them as well. Add them to the onions.
After washing the apple chop it with its skin into pieces and add it to the other ingredients in the pot. Later add the peeled and chopped garlic cloves and the ginger. Add all the spices and roast everything together in the pot for another 3-5 minutes. Do not forget to stir from time to time.
The same procedure as for all the other ingredients for the potato: Peel it, cut it into pieces or grand it, and add it to the other ingredients into the pot.
Now deglaze the soup with the plant-based milk and the water. Again stir it and cook it for another 10 minutes. Finally, make a test if the carrots are cooked well.
Finally, the soup can be blended with the stick blender. If the soup is still too thick just add a few nips of water and mix it again. After that, you can season the soup on your own taste.
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