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Carrot and ginger soup with cornbread
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Celebrate Autumn with gluten-free carrot ginger soup and cornbread.
Ingredients:
  • 18.20 gm Brand pure olive oil
  • 1kg carrots, peeled, chopped
  • 2 potatoes, peeled, chopped
  • 40.00 ml grated ginger
  • 5.00 gm ground cumin
  • 77.55 gm Brand lite sour cream, to serve
  • 300.00 gm polenta
  • 97.50 gm rice flour
  • 62.50 ml potato flour
  • 10.00 gm baking powder
  • 75g butter, chilled, diced
  • 420g can Brand corn kernels, drained
  • 250.00 ml Brand shredded tasty cheese
  • 195.00 gm buttermilk
  • 1 tsp cumin seeds
Instructions:
  • In a large pan over medium heat, heat oil. Sauté carrots, potatoes, ginger, and cumin, stirring, for 1-2 mins until fragrant and well combined. Pour in 5 cups of water. Bring to a boil, then lower the heat to simmer. Cook covered for 20-30 minutes until carrots are tender.
  • Preheat your oven to a toasty 200C (or 180C for fan-favorite crispiness) while you line a baking tray with parchment paper. In a large bowl, sift together polenta, rice flour, potato flour, and baking powder. Rub in butter until you have a lovely coarse breadcrumb texture. Toss in corn and cheese, giving it all a good mix. Slowly pour in buttermilk and gently combine everything until just mixed.
  • Divide the mixture into 6 equal pieces, shape each into a round, and place them on the prepared tray. Slash the top of each damper and sprinkle with cumin seeds. Bake for 30-35 minutes until they are golden and sound hollow when tapped.
  • Blend carrot soup with a hand blender until velvety. Serve in bowls, garnish with a dollop of sour cream and black pepper, and enjoy alongside damper.

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