Recipes

Carrot Ginger Soup with Sweet Ginger Croutons

House Chef Abbie Leeson USA

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Serves 4-6

Not too tricky

35min

Grated ginger and ginger juice add just the right spice to this smooth and creamy soup. Ginger-spiced croutons are a creative finishing touch.

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Ingredients

Directions

Melt butter in heavy saucepan (4 quart-size, 3.5L) over medium heat. Add shallots and ground coriander. Sauté two minutes. See it

Add stock, carrots and parsnips. Bring to boil, reduce heat to simmer. Cover and simmer until vegetables are tender, 20-30 minutes. See it

Stir Grated Ginger and Ginger Juice into vegetable mixture. See it

Puree mixture until smooth with a hand-held blender, or in batches in a blender or food processor.
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Return soup to saucepan; add cream and heat through. See it

Garnish with crème fraiche, fresh cilantro and chives, if desired. Serve topped with Sweet Ginger Croutons.
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Preheat oven to 350°F (175°C). See it

Add bread cubes, and toss to coat. Spread on a baking sheet. See it

Bake for 15 minutes, or until crisp. Check and stir several times to prevent burning. See it

Top tip

Sweet Ginger Croutons
2 tablespoons (30g) unsalted butter
2 tablespoons (30g) The Ginger People® Ginger Spread
3 thick slices French bread (3/4-inch, 2cm), cut into cubes (about 4 cups, 150g)

1) Preheat oven to 350°F (175°C).
2) Stir butter and ginger spread in a large saucepan on medium heat, just until melted.
3) Add bread cubes, and toss to coat. Spread on a baking sheet.
4) Bake for 15 minutes, or until crisp. Check and stir several times to prevent burning.

Abbie

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