Carrot Ginger Soup with Curry
I am a big fan of herbs and spices. They can totally change the nature of a product creating a new fantastic dish and transferring you to the atmosphere of any country.
In addition, almost all spices are good for the body: some of them increase metabolism (like ginger), others improve the heart muscle (cayenne pepper).
Fragrant herbs and spices could turn an ordinary dish into a gourmet meal. My carrot soup with ginger and curry is a good example of this magical transformation.
This soup is worth cooking it. Sharpness and freshness of ginger and curry powder ideally combines with sweetness of carrots. A delightful flavor harmony…
- 5 cups of chopped carrots
- 1 onion, chopped
- 1 stick of celery, chopped
- 1 medium or large potato, cut into small pieces
- 2 cloves of garlic, minced
- 2 tsp finely chopped ginger
- 1 tsp curry powder
- Generous pinch of ground nutmeg
- Black pepper
- Dash of cayenne pepper
- ¼ cup heavy whipping cream
- 2 olive oil
- Vegetable or chicken stock or water (approximately 2 ½ qt)
Heat the oil in a pot. Add the onion and the celery, cook for 5 minutes.
Add the garlic and curry powder, and cook for 30 seconds.
Add the potato, carrots, ginger, salt and the stock. Bring to a boil. Cover and cook for 20 minutes until vegetables are fork tender.
Add black pepper, nutmeg and cream. Make a puree using an immersion blender, stationary blender or food processor.
Serve with a table spoon of heavy cream. Sprinkle with fresh herbs and coarsely ground black pepper (if you wish).
Cook with pleasure and enjoy the world!