Carrot-ginger soup tastes unusual. Don’t try to replace main ingredients of this soup, they are perfectly balanced. Cilantro hides some unpleasant taste that carrots may give, ginger in this combination works as ingredient that gives spiciness and cashew add a tender nutty flavour. So if you don’t like any of them, choose the other recipe.
- 600 g of carrots
- 65 g onion bulb
- 3 cloves of garlic
- 20-25 g of fresh ginger root
- 2 tbsp of frying oil
- 1,25 l of water
- 0,5 tsp of salt
- 2 tbsp of lemon or lime juice
- 1 tbsp of vinegar, 9%
- 5 tbsp of soy sauce
- 2 tbsp of sugar
- 20-25 g of fresh chopped cilantro
- 100 g of cashew nuts
- Hand blender (shaft with blades)
You will get ~1,5 l (4-5 portions) of carrot-ginger soup according to this recipe. It’s better to take high 3-liter pot, otherwise blending process will become too messy.
1. Wash carrots, peel and cut in big pieces. Mince onion and garlic. Peel ginger root and mince it too.
2. I’m using steel pot, so I’m frying right in it. Fry onion & garlic in oil until transparent (at medium heat). Add carrots and stir. Let it cook for a minute or 2.
3. Add water, ginger and salt. Bring soup to a boil, reduce the heat, cover and simmer 40-50 min.
4. Add the rest of ingredients (except cashew) to a pot and blend the soup with hand blender. My carrots has grown not very sweet this year, so probably, you won’t need both of tablespoons. Taste the soup without sugar first.
5. Decorate the soup with cashew nuts prior to serving. (Store the soup and cashew separately).