This soup I am going to share with you today has only four ingredients. That’s it! Well, I don’t count olive oil or salt as an ingredient (and any other spices you choose to use), I usually end up overloading all my soups with different spices, roasted nuts and seeds, anyway, but if you choose to keep it simple, just the three ingredients, olive oil and salt will do just fine and send your taste buds to heaven!
Carrot Ginger Soup
2 tablespoons finely chopped ginger (3 for exxxxxxtra spicy)
1 tablespoon finely chopped garlic
2 table spoons olive oil
Salt to liking
In a medium pot, add the oil and wait until it warms up, then add garlic, ginger and leeks and cook until dark brown. Add the carrots and stir occasionally. Once all ingredients are dark brown, cover with water and simmer on low until the carrots are tender, but not mushy. This is where the fun begins, add whatever spices you have available (and I hope you do because this soup thrives on spices – I added dried thyme, oregano and rosemary to mine), transfer the soup in a blender and blend until smooth.
If you like chunky soups, you don’t need to blend it, depending on my mood I sometimes puree it and sometimes prefer it chunky. Feel free to top it up with whatever you wish, chili flakes, roasted nuts, sunflowers seeds, cayenne …! I served mine with a side of green olives bread from Terra Breads, topped with avocados, pumpkin and sunflower seeds. It tasted divine and it was exactly what I needed on this cold day.
There you have it, four ingredients to make yourself a heart-warming cuppa soup, well, more like 5 or 6 cups!
Stay warm out there, loves.
XOXO Fab to the Z!