Carrot and Ginger Soup
Carrots are incredibly cheap in the market.
Juicing carrots may have a few small imperfections in their natural beauty but the flavour is just as sweet as their perfectly formed counterparts, and at a price less than 60% less than those supermodels, plain Jane carrots are perfect for a large pot of warming, nutritious and tasty carrot soup.
1 kg organic carrots, scrubbed and roughly chopped
2 3cm knobs of young root ginger, peeled and roughly chopped
3 stick celery, sliced
3 cloves garlic, crushed
2 litres water
1 organic vegetable stock cube
2 tablespoons basmati rice
1 cup low fat milk
2 tablespoons snipped chives
Sea salt and black pepper to taste
Put the carrots, celery, ginger and garlic into a large pot. Add the rice, water and stock cube. Bring the pot to the boil, then cover and reduce the heat. Simmer the vegetables for 40 minutes.
Using a stick blender thoroughly purée the soup. Stir in the milk and chives, then season to taste with salt and pepper.
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6 comments on “Carrot and Ginger Soup”
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Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
Please Pass the Recipe 
I sure could use a bowl of this soothing-looking soup with this damp and rainy weather we’re having. There’s rice in this soup, added in with all the veggies… interesting. Does it thicken the soup?
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It makes it creamy, without cream!
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I made this yummy soup tonight Sandra, it was perfect for the chilly evening that we had. The hot ginger was a nice addition, although Emma thought it too hot, and the garlic flavour came through just nicely. Wonderful!
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So glad you enjoyed it. Ginger harvested late in the season can pack quite a punch, unlike the young roots with their pink tips and papery skin. Sadly it’s still soup weather here, November tomorrow and we’re still heating the house and eating comfort food!
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You are right, plain Jane carrots and other ingredients sure make a comforting soup. Looks very pretty and inviting too.
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Thanks Fae, it amuses me how a slightly misshapen vegetable becomes a “second”. I guess we live in a land of plenty!
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