Despite being super simple to make, this spicy carrot and ginger soup is such a comforting and delicious winter treat and a sure crowd pleaser. With a creamy smooth texture, fragrant aroma and earthy, slightly sweet flavour it’s one of those soups that will lift your diner’s spirits on even the coldest winter evening.

Ingredients

Serves:
  • 10 each QBA Ciabatta Dinner Roll White
  • 200 mL Olive Oil
  • 200 g Leeks
  • 5 g Chili
  • 55 g Garlic
  • 75 g Peeled Ginger
  • 5 g Kaffir Lime Leaves
  • 30 g Ground Cumin
  • 1200 g Carrots
  • 450 g Potatoes
  • 1.5 L Chicken Stock
  • 55 g Coriander
  • 200 mL Coconut Cream
  • 30 mL Fish Sauce
  • 5 g Salt
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Method

 

Step 1

Finely chop the Leek, Chili, Garlic and Ginger and add to a hot pan with oil. De-vein and finely chop the Kaffir Lime Leaves and add to the pan – saute vegetables until translucent.

 

Step 2

Add Cumin and fry until fragrant, taking care not to burn.

 

Step 3

Peel and roughly chop both the Carrots and the Potatoes. Add both ingredients into a pot filled with the Chicken Stock and simmer for 30-40 minutes, or until the vegetables are soft.

 

Step 4

Roughly chop the Coriander and add this to the Carrots and Potatoes; blend until smooth.

 

Step 5

Finish with Coconut Cream and add some Fish Sauce and Salt to create additional flavour. Reheat if required.

 

Step 6

Garnish with Coriander, Micro Herbs and freshly ground Pepper – serve with the QBA Ciabatta Dinner Rolls.