Carrot, Butternut and Ginger Soup
A lovely bowl of hot soup always cheers me up even when the rain is pelting down outside. Putting my hands around the warm bowl, face steaming slightly and a spoon full of goodness – it’s a recipe for wellbeing. When I tuck into an orange soup I know it is going to be sweet and flavoursome. Adding fresh ginger adds a back note of heat that adds a subtle taste. This makes a delicious lunch on a cold day.
For 4 people:
½ tablespoon of olive oil
1.5 kg carrots, chopped
2 leeks, sliced
1 small butternut, peeled and chopped
1 l vegetable bouillon – I use Marigold
Thumb length of fresh ginger, peeled
Handful fresh coriander
No fat yoghurt (optional)
Gently sweat the leeks in the olive oil. Leeks prefer a gentle heat or they burn and become bitter. I keep the pot on a low heat and cover it while the leeks soften and caramelise slightly.
Meanwhile chop the carrots and butternut into small pieces and add to the pot when the leeks are ready. Grate the ginger over the vegetables in the pot. I use a microplane grater for this task.
Stir and then leave to soften on a low heat, covered for up to an hour, stirring occasionally, until the vegetables are very soft.
Add the vegetable bouillon and bring to the boil, then simmer for 15 minutes. Cool and blend in food processor or blender.
Keep in fridge for a day or two as the flavour keeps improving.
Serve hot with a handful of chopped coriander.
Add a teaspoon of no fat yoghurt to your bowl of soup if you like.