warming carrot soup

I’m a perfectionist and always choose about two tasks too many for myself.

The last two weeks I spent with a job search studying and being ill. I caught the slightly girlier version of the man flu and still had to go to work, since the company I’m working for has slightly weird rules on being ill. Yawn.

But it’s autumn, it’s beautiful weather and I finally had time to write down the recipe for this lovely, colourful and warming carrot and ginger soup.

Did you know, that carrot and ginger is one of the British favourite flavours?

Me neither, I googled it while I was developing a menu for my new job.

You will need

1 kg of carrots

1 large onion

fresh ginger, about the size of two thumbs

2 cloves of garlic

lemongrass

1 can of coconut milk

1 red chilli

salt, pepper and 2 spoons of a fruity curry (I used curry jaipur)

1 piece of butter (about 50 g)

Okay, we take it easy here, you don’t have to peel the carrots, you don’t have to make sure everything has the same size, basically, just chop everything up and keep it separately for now.

Leave the lemongrass whole, but make sure you smash the end with a knife – or a hammer.

Throw the butter in a large pot and sweat the onions, the chilli, the ginger and the garlic.

Make sure that nothing catches too much colour, as you can easily taste the bitter flavours.

Add the other ingredients except the coconut milk and turn up the heat a little.

Add some water until the vegetables are covered.

Add the coconut milk and bring everything to the boil.

Once everything is cooked (depending on how small you cut the vegetables it should take about ten minutes, but make sure you try a piece)

Make sure you season everything already, you don’t want get watery boring carrots.

Take out the lemongrass, it won’t blend up properly and the pieces will be annoying.

Add another small piece of butter.

Blend everything with a stick blender.

Personally I love little pieces in my soups, if you want a completely smooth soup, pass it through a colander.

Season everything and serve with crispy sour dough bread – you know, just because everything is better with toasted bread.

Enjoy

PS. I used to have a foodblog back in Germany and the photos were taken by a friend of mine – you might find her name on here more often.