Carrot Ginger Soup

Soup is always a soulful dish. Paired with a light side they make a hearty meal. Carrot soup is a healthy and easy way to feed your kids. With a little sweetness and richness from the cream it's hard for anyone to say no. Make it light with stock (may be water too) or scrumptious with some cream. It can be either served hot or cold.

INGREDIENTS :

Makes 4

1 Medium Onion Chopped

6 Big Carrots, peeled and Chopped

2" Piece Ginger, peeled and Chopped

4 Garlic Cloves minced

2 Tomatoes Chopped

2 Cups Chicken/Vegetable broth or water

2 Tblsp Olive Oil

2 Tsp Lemon Rind

1 Bay Leaf

4 Tblsp Grated Parmesan Cheese

(Optional)

1/2 Cup Heavy Cream (Optional)

Lemon Wedges (Optional)

METHOD :

  Heat a large heavy bottomed pan over medium heat. Pour the olive oil and fry the bay leaf and then add chopped onion. Fry until translucent. Then add the ginger and garlic fry for a minute. Then add the tomatoes and then carrots and then the lemon rind. Saute for a minute and add the stock. Cook covered until the vegetables are well cooked. Switch off the stove and let it cool down a little bit. 

Remove the bay leaf and transfer this to a blender and puree everything together.

Pour this back into the pan and heat and season with salt and pepper. Adjust the consistency with warm water. If using the cream finally add that to the soup and let the cream heat through.

Serve warm with grated parmesan cheese on top or serve cold with lime wedges.