Organic Carrot Soup with Ginger Essence

Ingredients for Organic Carrot Soup with Ginger Essence

• 1 1/2 tablespoons olive oil

• 240ml thinly sliced leeks (white part only)

• 1/2 large white onion, diced (about 130g )

• 1.1kg organic carrots, chopped

• 475ml vegetable stock

• 1 tablespoon chopped fresh lemongrass (or 2 teaspoons dried, tied in a piece of cheesecloth)

• 3 1/2 teaspoons minced fresh ginger

• 240ml fresh carrot juice

• 120ml light soured cream, plus 4 teaspoons for garnish

• Coarsely ground black pepper

• 1 tablespoon chopped chives

How to make Organic Carrot Soup with Ginger Essence

Heat oil in a heavy-bottomed large stockpot on high heat until hot. Cook leeks and onion 2 to 3 minutes. Add carrots and 2 tablespoons water. Cook, covered, 10 minutes, stirring occasionally. Add stock, lemongrass and 1 1/2 teaspoons ginger. Simmer about 30 minutes. Let mixture cool for 10 minutes, then pour into a food processor and purée. Add carrot juice and strain through a fine-mesh sieve. Discard pulp. (If not serving immediately, cool and refrigerate liquid.) Add soured cream and remaining 2 teaspoons ginger to strained liquid. Stir until completely incorporated. Heat 3 or 4 minutes over medium-low heat or serve cold. Season with pepper. Divide among 4 bowls. Garnish with chives and 1 teaspoon each soured cream.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.