chilly ginger soup

This chilly ginger soup is for warm days. When you do not feel like eating. But would need some spicy tones. To tune down the heat. The combination of fresh ginger, carrots, peanut butter and chilli flakes makes a perfect afternoon hot drink

30 min: to cut, cook and blend all ingredients

60 min: to let ginger bouillon rest

My suggestion is to make the ginger bouillon first. So when it is resting you cook the carrots. And roast the seeds (coriander & cumin)

3 (out of 3)

Vegetarians

Yes, 4 tbs. of peanut butter define the creamy structure of this spicy soup

4 servings

Store in a closed jar or glass bottle

editor's note

In case you like to eat something next to this chilly ginger soup. I would suggest some skewers of grilled chicken. Or a pita as a dipper. This soup has been made without the help of a cube of store-bought bouillon. Instead I made a vegetable bouillon of freshly cut ginger root, grated lemon peel, peanut butter and some chilly flakes. That I stored for 60 minutes. In order to give all ingredients the opportunity to blend. Whilst this bouillon was resting, I shortly cooked 6 large carrots, cut in fine slices. And the last step was to sauté the cooked slices of carrots in a casserole. And let it simmer for a few minutes with my chilly bouillon. In total I worked 90 minutes on this soup. However it's so worth it

ingredients

  1. 6 carrots (large)
  2. 1 litre of water (bouillon)
  3. 75 cl of water (to cook carrots)
  4. a piece of fresh ginger root ( 3x 3 cm)
  5. 1 lemon
  6. 1 tsp. of chili flakes
  7. 1 tsp. of coriander seeds
  8. 1 tsp. of cumin seeds
  9. 3 tbs. of peanut butter
  10. 10 gr. of cream butter

TOOLS

  • a Knife
  • a fork
  • a spoon
  • a Cutting Board
  • a cheese slicer or potato slicer
  • a grater (check f.a.q)
  • a lemon squeezer
  • a casserole
  • a pan
  • a skillet
  • a bowl
  • a sieve or colander
  • a clean kitchen towel
  • a blender
  1. Wash & towel dry carrots, ginger root and lemon
  2. Grate lemon skin
  3. Add pulp to bowl
  4. Cut lemon in half
  5. Squeeze lemon half
  6. Pour juice into bowl
  7. Slice ginger
  8. Add slices of ginger to bowl
  9. Boil water
  10. Add boiling hot water to bowl
  11. Add chili flakes, peanut butter
  12. Stir bouillon with spoon
  13. Let bouillon rest for 60 min.
  1. Remove skins from carrots with the help of a cheese slicer or potato slicer
  2. Cut naked carrots into fine slices
  3. Turn on the heat
  4. Fill pan with water
  5. Bring water to boil
  6. Carefully add slices of carrots
  7. Wait until water is boiling again
  8. Turn down the heat
  9. Let the carrots simmer for 7 minutes
  10. In the mean time add skillet to your stove
  11. Warm up skillet
  12. Do not grease skillet!
  13. Add seeds (cumin & coriander)
  14. And roast seeds for 1 min.
  15. Remove skillet from the heat
  16. Let the roasted seeds rest in skillet
  17. Pick a slice with a fork
  18. Taste
  19. When crunchy but almost cooked, remove pan from the heat
  20. When too crunchy and certainly not cooked, let the carrots simmer for another 2 minutes
  21. Sieve cooked carrots
  1. Turn on the heat
  2. Add casserole to your stove
  3. Add butter
  4. When melted
  5. Add roasted seeds
  6. Add cooked slices of carrots
  7. Give the lot a good stir
  8. Wait for 5 min. before you pour in ginger bouillon
  9. Bring it to cook
  10. Turn down the heat
  11. Let it simmer for 5 min.
  12. Turn down heat
  13. Remove slices of ginger with spoon
  14. Pour the lot into blender
  15. Make sure you get this smooth texture
  16. Serve directly or store in closed jar or bottle
  17. Bon appétit
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