Spiced Carrot and Ginger Soup

Goodman Fielder Food Service
Spiced Carrot and Ginger Soup

Spiced Carrot and Ginger Soup

Posted on 19th April 2016
Despite being super simple to make, this spicy carrot and ginger soup is such a comforting and delicious winter treat and a sure crowd pleaser. With a creamy smooth texture, fragrant aroma and earthy, slightly sweet flavour it’s one of those soups that will lift your diner’s spirits on even the coldest winter evening.
Makes 10, scale as needed.


10 each QBA Ciabatta Dinner Roll White
200 mL Olive Oil
200 g Leeks
5 g Chili
55 g Garlic
75 g Peeled Ginger
5 g Kaffir Lime Leaves
30 g Ground Cumin
1.2 kg Carrots
450 g Potatoes
1.5 L Chicken Stock
55 g Coriander
200 mL Coconut Cream
30 mL Fish Sauce
5 g Salt



Step 1

Finely chop the Leek, Chili, Garlic and Ginger and add to a hot pan with oil. De-vein and finely chop the Kaffir Lime Leaves and add to the pan – saute vegetables until translucent.


Step 2

Add Cumin and fry until fragrant, taking care not to burn.


Step 3

Peel and roughly chop both the Carrots and the Potatoes. Add both ingredients into a pot filled with the Chicken Stock and simmer for 30-40 minutes, or until the vegetables are soft.


Step 4

Roughly chop the Coriander and add this to the Carrots and Potatoes; blend until smooth.


Step 5

Finish with Coconut Cream and add some Fish Sauce and Salt to create additional flavour. Reheat if required.


Step 6

Garnish with Coriander, Micro Herbs and freshly ground Pepper – serve with the QBA Ciabatta Dinner Rolls.


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