Spicy Carrot Ginger Soup
I made this soup tonight again for the first time in awhile! Roasted carrots are combined with ginger, chicken stock, garlic, onions and some bone broth for this spicy carrot ginger soup.
I made this soup tonight. Perhaps, I made it a little too spicy for most people. I do love spicy food though. I’m the person who orders smack dab in the middle of hot and medium on a spice scale. Make this with just the one inch piece of ginger if that’s not your style. I’ve been making this soup on and off for years, so I must like it. Out of a Gwyneth Paltrow book originally, I’ve always used the recipe as somewhat of a guideline. It says 6 carrots. Maybe, i’ll use 8 and a few extra. I use a lot of olive oil when I roast the carrots and really roast them well. So, a bit longer than the original recipe states. I just watch them. Tonight, I went a little rogue and added double the ginger… if it wasn't double it was 3 sort of peeled pieces. Who is to say ? 😅
The great thing about this soup (and probably why I go back) to it is that you roast half the carrots with olive oil, salt, and pepper in the oven while you are boiling all of the other bits on the stove. You add the other half of the carrots in the last 5 minutes. Then blend it all in the ninja blender and top with flaky Maldon salt, olive oil, and pepper. But be careful as the pepper need only be added depending on how spicy you made it with your ginger. I use Maldon Sea Salt in this whole recipe. I bought this particular blender just to make this and other soup recipes in one batch. Strange for me to say, but if you salted your carrots generously in the roasted carrot step, the soup really needs no additional salt or seasoning. But it’s one of those again to use as a guide. It is very good considering that it also happens to be healthy. Even with my extra olive oil or salt.
Spicy Carrot Ginger Soup