Carrot and Ginger Soup

Name: Carrot and Ginger Soup
Ingredients: 30 ml (2 tablespoons) vegetable oil; 2 large onions, roughly chopped; 10 large carrots, chopped; 2 sweet potatoes, peeled and roughly chopped; 30 ml (2 tablespoons) fresh ginger, finely chopped; 2 litres chicken stock; 4 garlic cloves, finely chopped; 1 stick of lemongrass, bruised; 2 red chillies, finely chopped; large handful of fresh coriander leaves, chopped; 1x400gm coconut milk; 15 ml (1 tablespoon) sesame oil; 15 ml (1 tablespoon) soy sauce; 15 ml (1 tablespoon) fish sauce; salt to taste; fresh coriander leaves to garnish

We celebrated Womans Day in great style. Lizie, a good friend, made the soup. Carrot and Ginger. What a crowd pleaser. I’d like the share the recipe with you.

Published 8 March 2022

Method

Heat the vegetable oil in a large saucepan. Sauté all the vegetables, and the ginger for about 15 minutes.
Add the chicken stock, garlic, bruised lemongrass, red chillies and chopped coriander leaves. Simmer until the vegetables are very soft. Remove the lemongrass and liquidize the soup until very smooth.
Add the coconut cream and blend. Season the soup with the sesame oil, soy sauce and fish sauce. Correct the seasoning and add a bit of salt if needed.
Serve the soup in warmed bowls and garnish with fresh coriander leaves.