Name: Carrot soup with ginger and turmeric
Total time: 1 h
Cuisine: Belgian
Ingredients: 1 kg carrots; 2 onions; 2 cloves garlic; 2 cm ginger (fresh); 1 tbsp olive oil (or a knob of butter); 1 1/5 l water; 2 chicken stock cubes; 1 tsp turmeric; pepper (to taste); salt (to taste); cream (a splash); nutmeg; cayenne pepper

Method

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Peel the carrots and cut into slices. Finely chop the onions and garlic, and grate the ginger.
Heat olive oil or butter in a soup pot and gently cook the onions and garlic until translucent. Add the ginger and turmeric and cook for 1 minute.
Add the carrots, water and chicken stock. Bring to the boil, cover and simmer for ± 25 minutes until the carrots are tender.
Blend the soup until smooth with a hand blender.
Season with pepper, salt and, optionally, nutmeg, cayenne pepper or a splash of cream.

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Carrot soup with ginger and turmeric

Ingredients

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