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Spiced Carrot and Ginger Soup
Makes 10, scale as needed.
Ingredients
| Amount | Measure | Name |
|---|---|---|
| 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 |
| 1.2 | kg | Carrots |
| 450 | g | Potatoes |
| 1.5 | L | Chicken Stock |
| 55 | g | Coriander |
| 200 | mL | Coconut Cream |
| 30 | mL | Fish Sauce |
| 5 | g | Salt |
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.