Creamy Carrot and Ginger Soup
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 25 min.
Ready in
Ingredients
for
4
- Ingredients
- ½ medium Butternut squash (peeled)
- 2 Tbsps good quality olive oil
- 1 onion (peeled and diced)
- 2 cloves garlic cloves (peeled and crushed)
- 4 cups Chicken broth (or water)
- 3 cups carrots (peeled and sliced)
- 1 pc piece ginger (peeled and thinly sliced)
- 2 heads fresh Dill
- ¼ tsp ground cinnamon
- salt (to taste)
- White pepper (to taste)
- ¼ cup heavy cream (or sour cream)
- 1 red chili pepper (washed; trimmed; seeds removed; cut into thin strips; to garnish)
- fresh Dill (to garnish)
- Pickled ginger (to garnish)
- 1 Lime (cut into wedges; to serve)
Preparation steps
1.
Preheat oven to 350º F. Lightly grease a baking sheet.
2.
Scoop seeds out of the squash half, place cut side down on prepared baking sheet. Bake for about 35 minutes, or until softened when pierced with a fork. Allow squash to cool, cut into chunks and set aside.
3.
Heat olive oil in a large heavy bottomed saucepan over medium heat. Add chopped onion and crushed garlic. Cook until onions are soft and translucent and garlic is fragrant. Pour in chicken broth; add squash, carrots, ginger, and dill. Bring to a boil and cook for about 20 to 25 minutes, or until carrots are fork tender. Remove 1/4 cup carrot slices to use as garnish.
4.
Puree remaining mixture using a blender or immersion blender. If soup is to thick add a small amount of chicken broth or water. Return soup to pan and heat through. Season with ground cinnamon, salt and pepper. Stir in cream or sour cream.
5.
Ladle soup into individual serving bowls. Garnish with chili pepper strips, fresh dill, pickled ginger, sliced carrots. Serve with lime wedges on the side.
