Velvety Carrot Ginger Soup Recipe - for Winter Warming. (2024)

FAQs

How does Gordon Ramsay make carrot soup? ›

Heat the oil in a large pan, add the onions, carrots and garlic, sauté for 4 mins, until they are beginning to soften but not colour. Stir in the ground coriander and plenty of seasoning and cook for 1 min. Add the stock and bring to the boil, cover and simmer for 20 mins or until the carrots are really tender.

All you need are carrots, onions, butter, a little ginger, a few strips of orange peel, some stock, water, and salt. The soup comes together in less than an hour, prep included.

Ginger is loaded with antioxidants, compounds that prevent stress and damage to your body's DNA. They may help your body fight off chronic diseases like high blood pressure, heart disease, and diseases of the lungs, plus promote healthy aging.

Sometimes the inner core of the carrots also taste a bit bitter, so you can remove them if you like. However, fixing the bitterness in your ginger and carrot soup isn't difficult. Simply counteract the bitterness with more sweetness (honey or agave), acidity (orange juice), and/or salt till it tastes the way you like!

While certain vegetables can work just fine added directly to simmering soups and stews (say, carrots and celery), other vegetables (onions, garlic, and the like) will almost always need at least a brief sweat in a fat-based liquid before adding the remaining ingredients.

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl. Start with the basics. Ensure you've added enough salt and black pepper.

A common mistake is to not run the blender long enough. This results in a grainy-textured soup. The soup should be blended long enough to create a silky-smooth texture. Once the soup has been fully blended, it can also be strained through a fine mesh strainer to ensure any skins or tough fibers are removed.

Ginger root is known for its antioxidant, antimicrobial, and anti-inflammatory properties whilst carrots are high in beta-carotene, which may assist in promoting vision, reducing the risk of cancer and cardiovascular diseases.

If you plan to eat the ginger, as in a stir fry, then you need to peel it. If you are using it in a marinade or flavoring for a broth where it will be strained out there is no need to peel the ginger. Just rinse it well and slice it.

Who cannot take ginger? ›

Pregnant or breastfeeding women, people with heart conditions, and people with diabetes should not take ginger without talking to their doctors. DO NOT take ginger if you have a bleeding disorder or if you are taking blood-thinning medications, including aspirin.

Eating ginger can cut down on fermentation, constipation and other causes of bloating and intestinal gas. Wear and tear on cells. Ginger contains antioxidants. These molecules help manage free radicals, which are compounds that can damage cells when their numbers grow too high.

In addition, the research shows that ginger may help increase movement through the digestive tract, suggesting that it may relieve or prevent constipation. Ginger also appears to have beneficial effects on the enzyme pancreatic lipase, which aids digestion in the small intestine.

Cooking instructions

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

Carrots are loaded with nutrition, including fiber, vitamin A, vitamin C and calcium. And while it's true that carrots are good for eye health, their antioxidants also help protect your heart, skin, brain and immune system while reducing inflammation.