Sam’s Secrets – Spicy Carrot and Ginger Soup
Soup is always really popular here at the Venue and it’s great to try new combinations.
A few years back I was invited to dinner at a friend’s house, also a Chef by trade, who owns several Indian Restaurants in Edinburgh. That evening he prepared the most mouth watering spiced Carrot and Ginger soup from his home town of Kottayam.
I have never tried anything so delicious and warming with a hint of spice!
Although I was given the main ingredients, which I am sharing with you now, like KFC I was not allowed to know his secret ingredient. For months I tried many different combinations until I believed I had finally created my own mouth watering soup.
I’m going to share my secret ingredient with you now … you won’t be disappointed!
1 tablespoon olive oil
1 onion, finely chopped
1 (10cm) piece root ginger, peeled and finely chopped
750g carrots, peeled and sliced
1 litre vegetable stock
Sam’s secret ingredient – a pinch of all-spice
Preparation Time:15 minutes Cooking Time: 20 minutes
1. Cook onion in a large saucepan in oil over low heat for 5 minutes with Sam’s secret ingredient.
2. Add carrots and ginger. Saute for an additional 5 minutes.
3. Pour in stock and simmer for 10 minutes or until carrots are tender.
4. Liquidise soup right in the pan with a hand-held blender. Serve.
A tip here – To create a starter-worthy presentation for this soup, serve with a drizzle of creme fraiche or dollop of Greek yoghurt, then sprinkle with very thinly sliced spring onions or chives.
To really finish it off, add an Italian and Mint Crostini. Simply toast some rustic Italian bread, mix some ricotta cheese with garden mint and petits pois to go on top, drizzle a little extra virgin olive oil over the mix and add a handful of fresh pea shoots.