Spicy Carrot & Ginger Soup2014-09-15
- Servings : 4
- Cook Time : 30m
- Ready In : 30m
A satisfying soup which is delicately spiced and works well as a rustic starter.
- 8 tbsps olive oil, divided
- 1 leek, finely sliced
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 5cm piece ginger, peeled and finely chopped
- 1 tsp ground cumin seed
- ½ tsp ground coriander
- 1 to 2 tbsps harissa paste
- 1kg carrots, peeled and roughly chopped
- 1½ litre vegetable or chicken stock
- cream or Greek yoghurt to serve
Heat 2 tablespoons olive oil in a large saucepan over medium heat until shimmering. Add leeks, onions, garlic, and ginger, and cook, stirring frequently, until vegetables are softened but not browned, about 5 minutes. Add cumin, coriander, and harissa paste and cook, stirring constantly, until fragrant, about 1 minute. Add carrots and stir to coat in spice mixture. Add the stock, season with a pinch of salt, bring to a boil, reduce to a bare simmer and cook, stirring occasionally, until carrots are completely tender, about 20 minutes.
When carrots are tender, transfer half of soup to a blender. Start blender on lowest speed and slowly increase speed to high. With blender running, slowly drizzle in remaining 2 tablespoons extra-virgin olive oil. Transfer soup to a clean pot, pressing it through a fine mesh strainer. Repeat with remaining soup and 2 more tablespoons olive oil. When all the soup is puréed, season to taste with salt and serve with cream or Greek yoghurt.