When it's cold and rainy outside, there's little more comforting than the smell of a fresh soup, cooking away on the stove. And this soup is one of the best, I promise you (as long as you like carrots and ginger, that is). It requires some prep but it's 100% worth it, and it'll leave your home smelling like 'proper home cooking' for a couple of days. Best of all, it's gluten AND dairy free!
It's slightly sweet because of the carrots, yet has a warming sense because of the ginger, and it's just thick enough to really satisfy hunger, especially served with slices of crusty white rolls or soft white bread.
Here's What You Need for 4 servings:
1200g fresh carrots
10 shallots or 2 smallish onions
4 cloves garlic
2 baking potatoes
a large chunk of ginger - around 1inch x1 inch
2 low-sodium stock cubes
2tbsps dried/fresh thyme
Olive oil
Salt and pepper, to season
Let's Make Some Soup!
Set the oven to 200degrees C/400degrees F/ Gas Mark 6.
Peel and chop the carrots into thin slices, so that all the pieces are roughly the same size (around 1/4cm thick) and place in a large roasting tin. Peel half the shallots and chop in half, or peel one onion and cut into 4, then chuck in the tin to keep the carrots company. Poor, lonely carrots. Spear the two baking potatoes a few times with a sharp, thin knife, then squash in with the carrots or just pop them on a separate shelf on an oven-proof tray.
Sprinkle the carrots, onions/shallots and garlic with the thyme, salt, pepper and oil, then put the lot in the oven for an hour, giving it all a good mix, and turning the potatoes, halfway through.
In the meantime, take the remaining shallots/onion and peel them. Do the same with the chunk of ginger, then give them a quick whizz in the food processor so they're chopped up nice and finely. Wheeeee!!
When the carrot mixture and potatoes are cooked, remove from the oven and leave to rest for a mo. Heat 1tbsp of oil in a LARGE pan on a low heat, then throw in the chopped ginger and onion/shallots. Let them soften for a little, stirring frequently so nothing burns. Cut the potatoes in half, scoop out the now soft middles and put the fluffiness into the pan. Give another stir, then add the carrot mixture.
Boil up a litre of water, pour over the stock cubes, let them dissolve, then pour into the large saucepan. Bring to the boil and let it simmer for about 10minutes or so, depending on how patient you are (cos at this point it smells AMAZING!).
Once you're sure all the carrots, etc, are tender, take a hand blender to the lot and LET RIP! For Gawd's sakes, where an apron for this part or you'll get carrot splatter all over you and you'll never get it out. Trust me. I have experience here. Blitz away until it's all smooth and creamy and delectable.
At this point, you can either let it cool completely and freeze it for later, or you can re-heat it and serve it piping hot with a big chunk of fresh gluten free bread. SO good! I think I know what I'll be doing with it...
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| (Decorative sprig of basil optional) |
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