Healthy eating cannot get any better than this. If you are looking for an easy, hale and hearty dish that has FRESH written all over it – this recipe of Chilled Carrot and Ginger Soup is the way to go.
Recently on my trip to my greengrocer, they had a great deal on fresh carrots. Three for the price of one – now that normally gets my shopaholic heart racing, why on earth would I pass up on such a good deal – even if it is only carrots.
I had to take advantage of this awesome special and off I went, my usual box of peppers, pineapple and onions, some ripe tomatoes and of course – my three kilograms of carrots in the boot of my car. To my hubbies disgrace, I had to find space in my fridge for all my veggies – and instantly heard a blabbering in the background about the unlikeliness of me using all these carrots before they start to shrivel up.
As hard as it is to admit that he is right – I had to admit that he is right…
I instantly thought of a delicious summery soup, and this recipe of Chilled Carrot and Ginger Soup took shape in my mind. I have seen and heard the combination of carrot and ginger before, but I have never tried this myself. I couldn’t wait!
This recipe of Chilled Carrot and Ginger Soup delivers a gorgeously fresh bowl of soup, with the wonderful aroma of fresh carrots, delicious tangy celery and the most delicate taste of ginger. I served this soup with fresh celery sticks, and soon realized what tasty addition celery is to any soup!
Serve this delicious soup as a starter for a dinner date, this soup is lovely served chilled or you can heat it up if you prefer. Add a few pieces of garlic bruschetta, and you might just have a healthy main meal in no time!
| Prep Time | 10 min |
| Cook Time | 20 min |
| Servings | people |
- 1 kg carrots peeled and chopped
- 4 cups vegetable stock
- 1 stalk celery chopped
- salt and black pepper to taste
- 1 tablespoon ginger grated
- 1 cup cream
- parmesan to serve
Ingredients
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- In a medium saucepan, cover the carrots with the vegetable stock, add the celery, season with salt and pepper, add the ginger and cook until the carrots are soft.
- In a food processor, carefully blend the ingredients. Here I added my cream until I found a consistency I liked; keep on blending if you prefer more of a smooth texture.
- Transfer soup into a mixing bowl, cover and cool in the refrigerator until cold. Serve with celery sticks, garnish with a sprinkle of parmesan cheese and season with salt and black pepper.
