Carrot and Ginger Soup

This soup is a staple in our diet. We have it at least once a week generally! Usually I make bone broth a couple times a week and as soon as the stock is ready I make up this carrot soup. It has gone through quite a few variations over time. The spices and types of meat that go into it can easily be varied and the soup remains just as delicious.

This recipe usually feeds 2 people for about two days. As you know, soup just gets better after sitting overnight in the fridge which lets all the flavors blend and mellow.

  • 1-2 T lard or coconut oil
  • 2 medium onions, sliced
  • 6-10 cloves of garlic, pounded
  • 1-2 inches of ginger, pounded
  • 1c ground meat or diced sausage or bacon
  • 1/2 t turmeric
  • 1 T fenugreek (ground)
  • 1 t cinnamon
  • 1 T coriander (ground)
  • 6 medium carrots, grated
  • 6-8 c homemade stock or broth

Method:
Saute the onions until they begin to caramelize. Add stock to deglaze the pan until the onions reach a lovely golden color. The pounded (I always use a mortar and pestle but many people like to use food processors or other gadgets) ginger and garlic can also be added in and caramelized but they should be added after the onions have cooked a bit, because they will burn more readily. Add in the meat when they have reached the point you desire. Add in the spices and saute briefly to help release their flavor and aroma.

At this point I usually switch from my cast iron skillet to a soup pot and then add in the stock and grated carrots and allow it to cook on medium for about 20 minutes to allow the flavors to blend.

Many other spices and herb combinations can be used in the soup. Cumin is also a nice addition. But this soup is also fantastic with no spices whatsoever! Another variation might use Italian herbs like oregano etc instead of the more curry type spices.

This Post Has 3 Comments

  1. simonthescribe

    I had doubts about this recipe as it mixes flavours you might not think of initially. I made this carrot and ginger soup and although I only had stock cubes and no meat it is really tasty, delicious and filling. I liquidised three quarters of it and left some neat to retain texture. Fab recipe thank you

    1. hellaD

      Wow! Thanks for trying it out so quickly, I bet it would be good liquidising some as you did. I broke my blender so don’t do much processing, other than with my mortar and pestle at the moment!

      I often use a lot of spices I do confess, I just love Etheopian, Jamaican, Indian and Burmese foods–and spices have such a wide array of beneficial properties (immune-boosting, digestion assistance, microbial-balancing etc) and are very friendly to humanity–although I guess they have caused a few wars as well ;-).

      I am currently not using much chili powder, but in general I also like to add a bit of chili as well…. And I think I forgot to mention that the addition of a Tablespoon or more of home-made yogurt, added before serving, is just superb.

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