This is another recipe from my very talented Mother in Law – healthy and tasty! Enjoy!
This soup can be spiced up two ways. One with fresh grated ginger and the other with cumin seeds. Either way is quite tasty and it’s so quick and easy it’s a great supper dish with fresh crusty bread or as a first course.
2 spring onions finely sliced
12 medium carrots peeled and sliced
4 cups of chicken broth
salt and pepper to taste
1 tablespoon grated ginger root or 1 teaspoon cumin seeds
Scant tablespoon light oil
A small amount of heavy cream or sour cream for garnishing
METHOD:- Heat oil and sauté the spring onion and ginger for about 5 minutes over moderate heat. (If using cumin, omit ginger and sauté onion for 3 minutes then add cumin seeds and sauté until fragrant – about 2 minutes). Add the carrots and sauté for a few more minutes then add the stock and bring to a boil.
Turn the heat down to low and simmer for 30 minutes, or until the carrots are tender.
Transfer the soup to a blender or food processor and puree until smooth. Alternatively use a stick blender. Season with salt and pepper to taste.
TO SERVE:- Swirl a little heavy cream or sour cream into individual serves, top with freshly chopped herbs of choice.
OPTIONAL — Season with salt/pepper and fresh lemon juice to taste.
For something special, substitute one cup of fresh orange juice for the chicken stock and use a little orange zest for garnish.
If you get the chance try it and tell me what you think.