Carrot and Ginger Soup (and other orange food)

Hi friends!


We had another fantastic day thanks to my parents who are visiting us for a couple of days. I was again in charge of food because I wanted to show off all of my new found and perfected recipes. My mom really likes vegan/vegetarian food so I knew she would be happy. My dad on the other hand doesn’t really think that he has eaten until he has had some meat. So despite the fact that he finished his Otsu portion yesterday and really enjoyed it he kept saying “What are these sea vegetables? How can you eat just sea vegetables?”


Mind you – there are no sea vegetables in Otsu. It was like he was daring me to actually cook him some! Muahaha – maybe for tomorrow’s dinner we will have “Sea Vegetables Galore”:) Just kidding – I really like sea vegetables but somehow I don’t think my dad is ready for them quite yet.


That’s why tonight’s menu was all about root vegetables, orange root vegetables to be precise:




I did prepare these Sweet Potato Fries but tonight’s post is all about soup – carrot and ginger soup to be precise! This is another warm and simple meal that you can prepare in less than 30 minutes – ideal for a busy workday!


Carrot And Ginger Soup


Preparation Time: 5 minutes


Cooking Time: 25 minutes





serves 4


25g butter


1 onion, cut in two


1 celery stick, chopped roughly (I had to use a little bit of celeriac – there is no celery in Switzerland as far as I can tell:)


1 potato, chopped roughly


500g carrots, peeled and roughly chopped (add more carrots if you like your soup thicker – up to 700g could also work well)


2tsp crushed fresh root ginger


1.2 litres water (or vegetable stock)


salt and ground black pepper


pinch of ground nutmeg (optional)




1. Melt the butter in a large pot, add the onion and cook for 5 minutes or until soft. (again, I always skip this step nowadays)


2. Put ALL of the ingredients in the pan except the nutmeg.



3. Bring to a boil and then simmer for 20 minutes on low heat.


Join the iPad reading club to catch up with world affairs while the soup is simmering.



4. Once the 20 minutes are up and all the veggies are soft pour the entire concoction into a food processor or whip out your hand blender and process until smooth. Really make sure you’ve blended everything well especially if you did not take the time to cut the ginger root well!*


5. Add more salt/pepper if required and stir in the nutmeg.



Serve with some Rakiya which we are quickly finding out goes well with everything:)



*My father insisted that I tell you that his soup contained a large piece of ginger that he had to chew through (of the four soup bowls, why his???) I think he is even more convinced now that I am trying to kill him with all of these sea vegetables:)

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