Carrot ginger soup recipe – The Tasty Chilli (2024)

FAQs

How does Gordon Ramsay make carrot soup? ›

Heat the oil in a large pan, add the onions, carrots and garlic, sauté for 4 mins, until they are beginning to soften but not colour. Stir in the ground coriander and plenty of seasoning and cook for 1 min. Add the stock and bring to the boil, cover and simmer for 20 mins or until the carrots are really tender.

Ginger is loaded with antioxidants, compounds that prevent stress and damage to your body's DNA. They may help your body fight off chronic diseases like high blood pressure, heart disease, and diseases of the lungs, plus promote healthy aging.

All you need are carrots, onions, butter, a little ginger, a few strips of orange peel, some stock, water, and salt. The soup comes together in less than an hour, prep included.

At the heart of this soup are carrots, packed with beta-carotene. Upon cooking, the carrots release carotenoids that convert to Vitamin A, a crucial nutrient that supports vision and eye health. Vitamin A also regenerates damaged collagen, keeping your skin looking youthful and fresh.

In addition, if the carrots are not cooked properly or are overcooked, this can also lead to bitterness. To avoid this, be sure to choose fresh carrots and simmer them gently until they are soft and tender. You can also add ingredients like sugar, cream or honey to counteract the bitterness.

While certain vegetables can work just fine added directly to simmering soups and stews (say, carrots and celery), other vegetables (onions, garlic, and the like) will almost always need at least a brief sweat in a fat-based liquid before adding the remaining ingredients.

Eating ginger can cut down on fermentation, constipation and other causes of bloating and intestinal gas. Wear and tear on cells. Ginger contains antioxidants. These molecules help manage free radicals, which are compounds that can damage cells when their numbers grow too high.

Several studies have shown that ginger improves pathological changes such as cytotoxicity caused by hyperglycemia [21], cell apoptosis [31], and bleeding in the cortical area of the kidney [32], repairs kidney damage, and restored membrane integrity in renal tissue and structural derangement [26].

Possible Interactions

Blood-thinning medications: Ginger may increase the risk of bleeding. Talk to your doctor before taking ginger if you take blood thinners, such as warfarin (Coumadin), clopidogrel (Plavix), or aspirin. Diabetes medications: Ginger may lower blood sugar.

Ginger root is known for its antioxidant, antimicrobial, and anti-inflammatory properties whilst carrots are high in beta-carotene, which may assist in promoting vision, reducing the risk of cancer and cardiovascular diseases.

Do you peel ginger before adding to soup? ›

Do you need to peel ginger? Not really, but you may want to for aesthetic reasons. I like peeling ginger with the edge of a spoon. Young ginger has such thin skin, you don't need to peel it at all.

Wash the ginger, trim off any tough ends, but leave the skin on, then finely slice with a knife, peeler or mandoline. Boil 250ml water in a small pan with half a teaspoon of sea salt, add the sliced ginger and simmer for a minute (or up to three if you prefer a milder kick).

In extreme cases, overeating beta carotene from carrots can keep vitamin A from doing its job and affect your vision, bones, skin, metabolism, or immune system. Too much beta carotene also may cause problems for people who can't change it to vitamin A, such as people who have hypothyroidism.

Certainly! While tomato and carrot soup can offer vitamins and antioxidants, consuming it exclusively for multiple meals might not provide the necessary proteins, fats, and other nutrients required for a healthy recovery.

"If [the carrot] is smooth and can easily be scrubbed, then I don't bother to peel, if using in a soup or stir fry," she says. Blanchard points out another benefit of not peeling carrots: less food waste. Whether you leave carrots unpeeled or choose to peel them is mostly a matter of preference.

Cooking instructions

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

If your soup is too sweet, you could try adding an acidic ingredient such as lemon juice or vinegar to balance out the sweetness of the carrots. You can also add some savory ingredients such as garlic, onion, and herbs to add more depth and flavor to the soup.

"The majority of issues with a creamy soup come from undercooking the vegetables," explains Rick Martinez, associate food editor at BA. They should be uniformly soft, with no resistance or "bite"—otherwise, they will not stand up to the blender. You'll be left with a soup that's watery in portions and lumpy in others.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.