Moroccan Carrot and Ginger Soup

I really like to make my own soup from scratch, and this is absolutely one of my favourites. Carrot and Ginger Soup with a Moroccan flavour. Cumin, Coriander and Ginger really add a depth to the taste and the Walnuts help provide an earthiness to the profile and act as a thickener too.

It's very simple to make, but the end result has layers of flavour. It's a wonderful option on those days when you want a little comfort food and some exotic Spices. You can serve this up as a meal on it's own, or add it as a side dish to a complete meal.

In this Carrot and Ginger Soup recipe I also add in Horseradish and Red Chilli Flake for a little heat, There is enough of both ingredients to let you know they are there, but not so much that they overpower the other ingredients. I want the Carrot to shine with the fresh Ginger to help boost the taste, and it does.

You will need an Immersion Blender for this recipe. I don't fully blend the ingredients, as I like a little texture with this soup.

This Recipe makes 14 portions.





Ingredients
2 Quarts Vegetable Stock
1 Cup Dry White Wine (I used a Chardonnay)
8 to 9 Large Carrots, Peeled and Roughly Chopped (1" Cubes or close to it.)
1/2 Large Onion, Diced
3 Large Garlic Cloves, Diced
1/2 Cup Rutabaga, Diced
1/2 Cup Cabbage, Diced
3/4 Cup Walnuts, Finely Diced
1/2 Cup of Cream - 10%
1/4 Cup Finely Diced Parsley
2 1/2 TBSPS Ginger, Fresh, Grated
1 TBSP Horseradish, Fresh, Grated
2 TBSPS Olive Oil
2 TBSPS Butter

Dried Spices
2 TSPS Turmeric
2 TSPS Cumin
1 TSP Coriander
1/2 TSP Red Chilli Flakes
1/4 TSP Nutmeg
1 TSP Salt
1 1/2 TSPS Ground White Pepper






Instructions

Add Oil to a pan, add the Onion, Garlic to the pan and bring up to a Medium High Heat.

Let the Onion and Garlic sweat down until translucent.

Add Chopped Rutabaga, Cabbage and Walnuts, Give everything a good Stir and add 1 cup of Vegetable Stock to the Mix.

Once the stock has reduced by half, add in your chopped Carrots, stir them in, reduce heat to low and cover.

Add the rest of the Vegetable Stock to a large pot, add the Wine and bring to a boil. Reduce until you can no longer smell the alcohol in the broth.

Add your cooked Vegetables, Fresh Ginger, Horseradish  and your spices. Reduce to a medium high heat and let simmer for 20 minutes.

Add Salt. Pepper, Diced Parsley, Butter and Cream, stir and let the butter melt in. Take your immersion blender and blend with a stirring motion so you get an even consistency, but not so much that you loose the sense of the carrots. This is not a creamed soup. The texture is good to have, in my opinion.

Let simmer for 10 to 15 mintes more and serve with either a little more cream or milk as per your preference.


This is a very satisfying soup, on it's own or as a compliment to another dish. The spices are aromatic and the overall result is a very warm and comforting.

An Asian Variation on this recipe:

Substitute Walnuts with Sesame Seeds
Use All Spice instead of Cumin and Coriander
Add an extra Tablespoon of Ginger and for-go the Horseradish
Use Yam instead of Rutabaga
Add 1 TSP of Red Chilli Flakes
Use Rice Wine in the Broth
Use Coconut Milk instead of Cream
Use fresh Cilantro and Sesame Seeds to dress the soup when serving

I'll be making writing out a few new recipes over the next few days. I've used up much of the contents of my freezer, in terms of the pre-prepared meals, it's now time for me to  spend the next two weeks restocking, to make my meal planning easier over the next few months. I'll update my blog with anything new I make.

Have a wonderful day.

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