Name: Spicy carrot ginger and honey soup
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4-6 servings
Cuisine: Cooking Method
Ingredients: 15 ml fresh chillies 573; 15 g butter; 1 kg carrots peeled, chopped; 1 kg carrots peeled, chopped; 2 onion chopped; 1 fresh ginger peeled, finely sliced; 1 fresh ginger peeled, finely sliced; 1 celery thinly sliced; 3 garlic cloves, peeled and thinly sliced; 3 garlic cloves, peeled and thinly sliced; 1 red chilli deseeded and chopped; 1 red chilli deseeded and chopped; 20 ml honey runny; 1 tsp coriander seeds; 1 tsp cumin seeds; 1 tsp fennel seeds; 1 bay leaves; 1 orange zest and juice; 1.5 l stock vegetable or chicken, hot; 125 ml cream fresh; Handful fresh coriander chopped

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Ingredients (21)

15 ml	fresh chillies — 573
15 g	butter
1 kg	carrots — peeled, chopped
1 kg	carrots — peeled, chopped
2	onion — chopped
1	fresh ginger — peeled, finely sliced
1	fresh ginger — peeled, finely sliced
1	celery — thinly sliced
3	garlic — cloves, peeled and thinly sliced
3	garlic — cloves, peeled and thinly sliced
1	red chilli — deseeded and chopped
1	red chilli — deseeded and chopped
20 ml	honey — runny
1 tsp	coriander — seeds
1 tsp	cumin — seeds
1 tsp	fennel — seeds
1	bay leaves
1	orange — zest and juice
1.5 l	stock — vegetable or chicken, hot
125 ml	cream — fresh
Handful	fresh coriander — chopped

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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.
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