recipe
For all the soup lovers who can’t let go off their yummy hot sips, we have something to offer them. This week, You! collaborates with founder and CEO of Kitchen Crafts, Kausar Ahmed, who shares her delicious recipe for a Spicy Carrot and Ginger Soup. So, enjoy this big bowl of comfort...
Ingredients
Extra-virgin olive oil (divided) 8 tbsp
Onion (chopped) 1 cup
Garlic (thinly sliced) 2 cloves
Ginger (chopped finely) 1 knob
Ground cumin 1 tsp
Coriander powder 1/2 tsp
Red chilli powder 1/2 tsp
Carrots (roughly chopped) 2 1/2 kg
Carrot juice 6 cups
Salt to taste
Pine nuts 1/4 cup
Fresh cilantro leaves (chopped) 2 tbsp
Zest 1 tbsp
Lemon juice 2 tbsp
Method
- Heat 2 tbsp olive oil in a large saucepan over medium heat until shimmering.
- Add onions, garlic, ginger, and cook, stirring frequently, until softened but not browned, about 5 mins. Add cumin and coriander, cook, stirring constantly, until fragrant, about 1 min. Add carrots and stir to coat in spice mixture.
- Add carrot juice, season with a pinch of salt, bring to a boil, reduce to a bare simmer and cook, stirring occasionally, until carrots are completely tender, about 20 mins.
- Meanwhile, heat 2 tbsp olive oil in a small pan over medium heat until simmering. Add pine nuts, reduce heat to low, and cook, tossing and stirring constantly, until fragrant and nutty brown, about 2-3 min.
- Transfer to a bowl. Let cool for a few moments, then stir in cilantro, lemon zest, and a pinch of salt.
- When carrots are tender, transfer the soup to a blender. Start blender on lowest speed and slowly increase speed to high. With blender running, slowly drizzle in remaining 2 tbsp olive oil. Transfer soup to a pot, pressing it through a fine mesh strainer. When all the soup is pureed, season to taste with salt and whisk in lemon juice.
- Serve soup immediately, topped with pine nuts and cilantro mixture.
Ready in 55 mins (Serves 4-5)
Image: Maryam Ashraf of Marsha Photography