Spicy carrot-ginger-soup

carrot-ginger-soup – Ingredients:

  • Carrots (1,2 kg / 2.20 lbs)
  • Ginger (45 g / 1.59 oz)
  • Paprika
  • Lime
  • Garlic
  • Onions
  • Chives
  • Vegetable broth (1,5 l / 1.06 gal)
  • Salt
  • Pepper
  • Cayenne pepper
  • Chili flakes
  • Curcuma
  • White wine
  • Raps oil

carrot-ginger-soup – Cooking

5 °C (41 °F) outside temperature – what could be better there, than a spicy, hot soup? First, I washed the carrots and the paprika. Then I peeled the carrots and cut them into small pieces. A little advice: the smaller the pieces, the faster they are soft-boiled. Then, remove the pits of the paprika and cut them into small pieces as well. Afterwards, peel the onions, ginger and garlic and cube them.

Now, I sweat the onions in a big pot on medium heat until they are glazed and add the ginger and the garlic after a view minutes. Now you will smell the characteristic ginger-aroma pretty quickly – delicious. Then add the carrots and the paprika and salt everything a little. Since salt drains water, the juice of the hard vegetables comes out more quickly and forms a nice base for cooking on. Now I add the juice of a Lime to this mountain of vegetables and season it with salt, pepper, cayenne pepper and chili flakes. Here fits, just as always, “less is more”, because we can barely say how our soup is going to taste then and I prefer to spice up than to oversalt our soup:-) Then deglaze with a decent shot of white wine, let it cook shortly. Then pour the vegetable broth and boil the vegetables until they are soft. For that, the stove might cook on high temperature.

When the vegetables got a little soft – the easiest way is to simply taste – we may remove the pot from the stove. Now follows one of the best parts: mashing! For that I use a hand blender and mash the vegetables in the pot. Alternatively, you can also mash it with a mixer or a food processor. If the soup is too thick, you can thin it with vegetable broth or water every time and you are fully flexible, like how your meal should look like. After mashing, I cut the chives in small pieces (depends on how much you like of it, I took a handful) and put and add it to the soup. Then put the pot with the soup back on the stove and boil it up one more time. Now that’s your possibility to spice up your soup again, if needed.

Now, simply sprinkle it with a few chimes and serve it. The perfect meal for cold winter- or fall days.

One more advice at the end: For more bite in the soup, I cut a pair of wieners in. They can be heated in the soup very easily, sou you don’t need an extra pot.

 Bon appétit, enjoy your meal and have fun cooking!