This recipe comes to us by my husband (who brought you the Apple Fritter Pancakes recipes), who doesn’t normally make the soups around here. This one, I finally wrote down as we made it, to find out actual amounts and method.
So here I give you, Carrot & Ginger Soup:
- 1/3 – 1/2 cup olive oil
- 1 medium/large onion, diced
- 4 stalks celery
- 1//2 – 2/3 cup finely diced fresh ginger
- 2-4 cloves minced garlic
- 8-9 cups of shredded carrots
- 1- 2 cups fresh, frozen or canned corn (optional)
- 4-6 cubed, cooked potatoes (optional)
- 2 to 2 1/2 litres milk – we use about 1 litre whole milk and the rest 2%.
- 2 tbsps dill, dried
- salt & pepper to taste
- 4-5 tbsps cornstarch
- 1/3 cup cold milk or cold water
- Heat approx 3 tbsp olive oil on medium heat in a stock pot, when shimmering, add onion and stir/cook until soft (3-5 minutes).
- If adding potatoes, par-boil these in a separate pot of boiling, salted water. Drain and set aside.
- Add the celery, ginger and garlic, cook until the celery is soft (7-10 minutes).
- Add the remaining olive oil, shredded carrots, salt, pepper and dill to pot. Stir in and allow to cook/soften and reduce (10-15 minutes). The extra oil is to allow the large amount of carrots to cook well and not burn.
- Add half of your milk, or enough to just cover the carrots. Set to medium heat. Before the milk goes to boiling, you slowly add more milk (approx 1/2 cup at a time), then heat to almost boiling again. Do this until you have added all your milk or it looks plenty full in the pot.
- In a small bowl, add the cold milk or cold water, then the cornstarch. Whisk until the cornstarch is dissolved. Add this mixture slowly to the soup, stirring gently. This will thicken up the soup nicely. Serve promptly.