While gazpacho is the perfect summertime soup, a big bowl of this steamy, healthy carrot ginger soup makes an awesome autumn-winter dish. And what makes it even more special, healthier and more delicious? Together with carrots, I used also fresh ginger, chili and turmeric (Curcuma) powder. All these ingredients together make it the big bowl of the vitamin boost.
For some crunch (yeah, there should always be a crunch) I added a couple of crispy salami slices. But, as always you can choose your kind of crunch.
Ingredients for about 4 portions of this healthy carrot ginger soup:
- olive oil
- 2 onions (chopped)
- a piece of fresh ginger (3-4 cm, chopped)
- 800-1000g carrots
- 1 chili
- 1 Tbsp turmeric (Curcuma)
- 800 ml vegetable stock
- salt and pepper (pink)
- salami (ca 20 slices)
First, wash, clean and peel the vegetables. Chop the onions and ginger. Cut the carrots. Now, about chili; I like to add a very small amount of chili directly in the pot and use the rest at the end as a garnish. The longer you’ll cook the chili, the hotter the dish will be.
Next, drizzle some olive oil in a larger pot. Once it gets hot, put in the onions and ginger. Stir-fry for a couple of minutes, then add in the chili and carrots. Sprinkle a spoon of turmeric and pour in the warm vegetable stock. Season and bring to boil. Then reduce to medium heat and cook until carrots get soft.
Meanwhile, cut some salami slices (about 2-3 mm). The best salamis are the home-made salamis. You will find them at the local butchers or directly from your local farmer. Place the slices in a preheated pan (without any butter or oil) until crispy.
Finally, remove the pot from the stove and using an immersion blender ( yes, again, I just love it) blend until you get a thick and smooth consistency. Taste and adjust the seasoning.
Serve this delicious and healthy carrot ginger soup with some chili and some crispy salami slices arranged on top. A bowl of this tasty carrot ginger soup will keep you warm all autumn and winter long.
Enjoy!
