Spicy carrot ginger and honey soup

A spicy bowl of warmth for combatting the cold!
 

Recipe from: 26 January 2012
Preparation time: 10 mins
Cooking time: 1 hour
 
 

Ingredients

 
  • 15
    ml
    olive Oil
  • 15
    g
    butter
  • 1
    kg
    carrots – peeled and chopped
  • 1
    kg
    carrots – peeled and chopped
  • 2
    onions – peeled and chopped
  • 1
    piece of ginger-peeled and finely sliced
  • 1
    piece of ginger-peeled and finely sliced
  • 1
    stick celery – thinly sliced
  • 3
    cloves garlic – peeled and thinly sliced
  • 3
    cloves garlic – peeled and thinly sliced
  • 1
    red chilli – deseeded and chopped
  • 1
    red chilli – deseeded and chopped
  • 20
    ml
    runny honey
  • 1
    tsp
    coriander seeds
  • 1
    tsp
    Cumin Seeds
  • 1
    tsp
    fennel seeds
  • 1
    bay leaf
  • 1
    orange- juice and rind
  • 1.5
    l
    hot chicken or vegetable stock
  • 125
    ml
    fresh cream
  • Handful
    fresh coriander – chopped
Servings: Change Serving
 
 

Method

 
Place whole cumin, fennel & coriander seeds into a dry pan and toast over medium heat until the aromas are released.
Don’t leave them as they burn quickly. Gently agitate the pan every few seconds. Remove from heat and place into a small coffee grinder  or use a pestle and mortar to grind the spices down to a fairly fine powder.

Melt butter with olive oil in a large saucepan. Add all prepared vegetables, apple, ginger, chilli, spices & zest. Saute gently for 5-10 minutes over low heat. Add the stock, honey & orange juice – Simmer for 30-40 minutes until the vegetables are soft

Remove bay leaf and discard. Cool slightly, then, using a handheld stick blender blitz the soup in the saucepan until it's smooth. You can strain through a sieve for a smoother consistency.

Add the cream and season to taste with salt and freshly ground black pepper.

Heat through & serve garnished with chopped coriander & a swirl of crème fraiche or sour cream, sprinkled with some black sesame seeds (optional).


Reprinted with permission of Kitchen Diary.
To visit Kitchen Diary’s blog, click here.


 

 

 
 

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White pepper
Use white pepper when making pale, creamy sauces or clear stock because it won't discolour the sauce.
 

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