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Carrot Ginger Soup with Sweet Ginger Croutons

by | Mar 4, 2021

Recipes

PREP: 10 MIN  |  COOK: 35 MIN  |  SERVES: 4-6

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Sweet Ginger Croutons

30g unsalted butter
30g The Ginger People® Ginger Spread
3 thick slices French bread (2cm), cut into cubes (about 150g)

1. Preheat oven to 175°C.
2. Stir butter and Ginger Spread in a large saucepan on medium heat, just until melted.
3. Add bread cubes and toss to coat. Spread on a baking sheet.
4. Bake for 15 minutes, or until crisp. Check and stir several times to prevent burning. Remove from oven. 

Recipe by House Chef, Abbie Leeson
Learning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France - a few of her culinary favoruites. She's passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favourite culinary book: Salt, Fat, Acid, Heat. Favourite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, "We'll have what she's having."

Carrot Ginger Soup with Sweet Ginger Croutons

I’ve been making this easy carrot soup recipe since 1988. I’ve doctored it up through the years. A touch of maple syrup or sugar helps bring up the sweetness of the root vegetables and round out the flavors. Optional ginger-spiced croutons are a creative finishing crunch. Toasted and seasoned pepitas is another fun option.

ingredients

  • 60g unsalted butter
  • 2 shallots, minced (80g)
  • 1 tablespoon ground coriander
  • 950ml vegetable stock
  • 675g carrots, peeled and cut in 1-2cm chunks
  • 2 small (120g) parsnips, peeled and cut in 1-2cm chunks
  • 30g The Ginger People® Organic Sushi Ginger
  • 30ml The Ginger People® Organic Ginger Juice
  • 1 tablespoon maple syrup or sugar
  • 120ml thickened cream
  • Salt and pepper
  • Coriander leaves
  • Snipped chives
  • Crème fraiche

 

directions

  1. Melt butter in heavy saucepan (3.5L) over medium heat. Add shallots and ground coriander. Sauté two minutes.
  2. Add carrots, parsnips and stock. Then season with salt and pepper. Bring to boil, reduce heat to simmer. Cover and simmer until vegetables are tender, 20-30 minutes.
  3. Stir sliced Sushi Ginger, Ginger Juice and maple syrup or sugar into vegetable mixture.
  4. While vegetables cook, make croutons if want that crunchy addition. See side recipe.
  5. Puree mixture until smooth with a hand-held blender, or in batches in a blender or food processor.
  6. Return soup to saucepan. Keep warm while  you prepare the croutons.
  7. When the croutons are ready, add cream to the soup and stir through. Then serve, garnishing with crème fraiche, fresh cilantro and chives, if desired. Top with Sweet Ginger Croutons.

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