A dollop of cream or natural yogurt poured into the middle of this soup just before serving, really makes it - so don't leave this step out if you can help it !This warming soup recipe is for all the people reading my blog on the other side of the world at the moment, where the temperatures are pretty cold & icy !
I’m amazed at the beautiful photo’s I’ve seen of people’s gardens (and nearby local scenery) cloaked in a blanket of snow – it all looks really beautiful and magical to me – but then I don’t have to put up with the plummeting temperatures and slippery roads which go with it !
So, although we are basking in the warm African sunshine here in Tanzania right now, I made this warming soup for lunch last week & served it with bread rolls – it was a hit, especially with our daughter who just adores soup !
Warming Carrot, Tomato & Ginger Soup
4 red Onions, finely sliced
3 sticks Celery, finely sliced
1 tbsp fresh Garlic, grated
1 heaped tsp fresh Ginger, grated
4 cups Carrots, grated
1 x tin (410 gm) whole peeled Tomatoes (including juice)
5 cups vegetable Stock (you can use chicken or beef if you prefer)
Salt to taste
Oil for frying
To garnish – fresh cream, spring onion tops
Pan fry the onions, celery, garlic & ginger in a little oil until soft. Then add the grated carrots, tinned tomatoes (including the juice) & vegetable stock. Bring to the boil & then reduce heat and allow to simmer for 30 minutes. Taste for seasoning and add salt if necessary. Stir, then remove from heat & allow to cool slightly before liquidizing with a hand blender (or place in a food processor) until smooth. (I like to leave mine almost in a puree form – not too thin and not too chunky/thick)
Serve with a dollop of cream (or natural yogurt for a lower far option !) in the middle, and sprinkle some snipped spring onion chops over the top.
I’m amazed at the beautiful photo’s I’ve seen of people’s gardens (and nearby local scenery) cloaked in a blanket of snow – it all looks really beautiful and magical to me – but then I don’t have to put up with the plummeting temperatures and slippery roads which go with it !
So, although we are basking in the warm African sunshine here in Tanzania right now, I made this warming soup for lunch last week & served it with bread rolls – it was a hit, especially with our daughter who just adores soup !
Warming Carrot, Tomato & Ginger Soup
4 red Onions, finely sliced
3 sticks Celery, finely sliced
1 tbsp fresh Garlic, grated
1 heaped tsp fresh Ginger, grated
4 cups Carrots, grated
1 x tin (410 gm) whole peeled Tomatoes (including juice)
5 cups vegetable Stock (you can use chicken or beef if you prefer)
Salt to taste
Oil for frying
To garnish – fresh cream, spring onion tops
Pan fry the onions, celery, garlic & ginger in a little oil until soft. Then add the grated carrots, tinned tomatoes (including the juice) & vegetable stock. Bring to the boil & then reduce heat and allow to simmer for 30 minutes. Taste for seasoning and add salt if necessary. Stir, then remove from heat & allow to cool slightly before liquidizing with a hand blender (or place in a food processor) until smooth. (I like to leave mine almost in a puree form – not too thin and not too chunky/thick)
Serve with a dollop of cream (or natural yogurt for a lower far option !) in the middle, and sprinkle some snipped spring onion chops over the top.
