Ginger Spiced Carrot Soup with Crème Fraîche
This soup is creamy and delicious. Serve with Naan for a refreshing start to a meal.
Ingredients:
Serves 4-6
- 4-5 medium carrots
- 4 tbsp ginger finelly grated
- 3-4 tsp unsalted butter
- 3 tbsp olive oil
- 1 medium-large onion (very thinly sliced)
- 4 cups vegetable stock
- pinch grated nutmeg
- salt to taste
- black pepper to taste
- ½ cup crème fraîche (version of sour cream with a higher fat content)
- 2-3 tbsp chopped fresh coriander
- ½ cup water if needed
How to make Ginger Carrot Soup:
- In a pot, melt the butter. Add olive oil.
- Add sliced carrots, onion and ginger. Cover and cook on medium heat for about 6 minutes, stiring occasionally.
- When vegetables begin to soften add vegetable stock, nutmeg, salt and pepper. Cover and cook for about 10 minutes.
- After you cool it down, puree the soup in batches in a blender.
- Return to the pot. Stir in the crème fraîche (or sour cream), chopped cilantro and adjust salt and pepper to taste. Serve hot with garlic naan.