Carrot and Ginger Soup
The carrot's scientific name is Daucus carota and evidence suggests that the carrot has been cultivated for thousands of years. The plant is probably originally native to Asia since wild relatives of the carrot live in abundance throughout Asia and Asia Minor. The rich orange colour of carrots comes from beta carotene, which is very good for optical health. The yellow/orange pigment in beta carotene is converted by the body into vitamin A, making carrots an excellent source of this useful vitamin too.
Zingiber officinal, or ginger, is a creeping perennial, indigenous to tropical Asia and other tropical areas, including Jamaica. Ginger is noted as having antioxidant properties and it is also used to prevent or diminish nausea.
1 Tbsp margarine
1 chopped onion
1 cup peeled and diced carrot
1 tsp grated fresh ginger
2 tsp crushed coriander seeds
4 cups vegetable stock or water
Salt and pepper to taste
- Heat the margarine and fry the onions for about 5 minutes until transparent and then add the carrots, ginger and crushed coriander seeds, and stir on a medium heat for 5 minutes.
- Add the stock or water and bring to the boil. Cover and cook until the carrots are tender.
- Purée the soup in a blender and then strain through a sieve.
- Reheat the soup and season with salt and pepper. Ladle into bowls and serve hot with bread.
Serves 4 people
Recipe supplied by Marjorie Marino, Bulacan, Philippines
Show Comments / Reviews
No Comments / Reviews