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
Carnivores
Pescatarians
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
- 6 carrots (large)
- 1 litre of water (bouillon)
- 75 cl of water (to cook carrots)
- a piece of fresh ginger root ( 3x 3 cm)
- 1 lemon
- 1 tsp. of chili flakes
- 1 tsp. of coriander seeds
- 1 tsp. of cumin seeds
- 3 tbs. of peanut butter
- 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
- Wash & towel dry carrots, ginger root and lemon
- Grate lemon skin
- Add pulp to bowl
- Cut lemon in half
- Squeeze lemon half
- Pour juice into bowl
- Slice ginger
- Add slices of ginger to bowl
- Boil water
- Add boiling hot water to bowl
- Add chili flakes, peanut butter
- Stir bouillon with spoon
- Let bouillon rest for 60 min.
- Remove skins from carrots with the help of a cheese slicer or potato slicer
- Cut naked carrots into fine slices
- Turn on the heat
- Fill pan with water
- Bring water to boil
- Carefully add slices of carrots
- Wait until water is boiling again
- Turn down the heat
- Let the carrots simmer for 7 minutes
- In the mean time add skillet to your stove
- Warm up skillet
- Do not grease skillet!
- Add seeds (cumin & coriander)
- And roast seeds for 1 min.
- Remove skillet from the heat
- Let the roasted seeds rest in skillet
- Pick a slice with a fork
- Taste
- When crunchy but almost cooked, remove pan from the heat
- When too crunchy and certainly not cooked, let the carrots simmer for another 2 minutes
- Sieve cooked carrots
- Turn on the heat
- Add casserole to your stove
- Add butter
- When melted
- Add roasted seeds
- Add cooked slices of carrots
- Give the lot a good stir
- Wait for 5 min. before you pour in ginger bouillon
- Bring it to cook
- Turn down the heat
- Let it simmer for 5 min.
- Turn down heat
- Remove slices of ginger with spoon
- Pour the lot into blender
- Make sure you get this smooth texture
- Serve directly or store in closed jar or bottle
- Bon appétit
