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Carrot and ginger soup
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Creamy carrot soup elevated with aromatic tarragon and ginger.
Ingredients:
  • 20g (1 tbsp) butter
  • 18.20 gm olive oil
  • 1kg small carrots, peeled, diced
  • 4cm piece fresh ginger, peeled, grated
  • 500mls (2 cups) vegetable liquid stock
  • 500mls (2 cups) water
  • 125mls (1/2 cup) thin cream
  • 3 tsp chopped fresh tarragon
  • Salt & ground black pepper, to taste
Instructions:
  • In a large saucepan over medium heat, melt butter and olive oil. Add carrots and ginger, stirring to mix well. Cover and cook for 10 minutes until carrots are tender. Pour stock and water, bring to a boil, then simmer uncovered for another 10 minutes until carrots are fully tender. Transfer to a large bowl.
  • Puree half of the soup in a blender until velvety. Pour back into the pot and blend the rest of the soup.
  • Place the saucepan back on the medium heat and pour in the cream and tarragon. Stir and cook for 3 minutes until warmed. Season with salt and pepper, and serve right away.

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