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Ingredients
- 3 garlic cloves
- 1 large onion
- 2 tbsp (30 mL) butter or olive oil
- 6 large carrots
- 1 large or 2 small parsnips (optional)
- 1 tsp (5 mL) grated fresh ginger or 1-1/2 tsp (7 mL) bottled minced ginger
- 1-1/2 tsp (7 mL) ground cumin
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) ground nutmeg
- 4 cups (1 L) water
- 2 (10-oz/284-mL) cans undiluted chicken broth
- Carrot Coleslaw Garnish (recipe, below)
- Coarsely chop garlic and onion. Melt butter in a large saucepan over medium heat. Add garlic and onion and stir often until soft, 5 min. Meanwhile, peel carrots and parsnips. Slice into 1/2-inch- (1-cm-) thick rounds. Grate ginger. Add all to onion mixture. Sprinkle with cumin, salt and nutmeg. Stir in water and undiluted chicken broth. Bring to a boil. Cover. Reduce heat to medium-low. Simmer, stirring often, until vegetables are very tender, 30 minutes.
- Ladle about one-third of soup into a food processor. Whirl until puréed, scraping down inside of bowl as needed. If you like your soup with a velvety silken texture, press through a sieve into a clean saucepan. Discard anything that doesn¿t pass through sieve. Repeat with remaining soup in 2 more batches. Soup will keep well, covered and refrigerated, at least 5 days or freeze up to 1 month.
- When ready to serve, heat soup over medium-high, stirring often until hot. For an hors d¿oeuvre, pour soup into shot glasses or demitasse cups. For a first course, serve in warm bowls. Spoon some of Carrot Coleslaw Garnish (recipe, below) in centre of each. Swirl a little sour cream on top, if you like.
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Carrot Coleslaw Garnish
Grate 1 large carrot using large holes on box grater to create long carrot shreds. Finely dice 1 large celery stick. Place carrot and celery in a small bowl with 1/2 tsp (2 mL) each salt and granulated sugar. Stir in 1 tsp (5 mL) white-wine vinegar. Taste. Add more salt or sugar if needed. Stir in 2 tbsp (30 mL) chopped fresh chives. Use right away or cover and refrigerate up to 3 hours.
- 2.3 g protein
- 2 g fat
- 5.1 g carbohydrates
- 1.1 g fibre
- 0.5 mg iron
- 19 mg calcium
- 348 mg sodium
- 46 calories
User comments (3)
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I just made this soup and found it really bland. I ended up doubling up on the fresh grated ginger, adding salt and some pepper and 5 drops of hot sauce. It still didn't have any kick so I added 2 more cloves of garlic, a package of chicken bouillon and a tablespoon of Sofrito. That helped a lot. It was really smooth though.
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Delicious! Loved it.. added way more raw ginger though, and some hot sauce like above.
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I love this recipe! It's velvety smooth and so delicious. I did used about 2 tbsp of ginger instead, as well as a bit more garlic. Perfect for after a cold day.
