I know that not every one out there is a big fun of cream soups. If you are reading this post and happen to be a cream soup hater, I strongly suggest you try this sweet, yet spicy naturally rich carrot ginger cream soup.
Not too long ago, I wrote a blog post and mentioned cream soups and their benefits when breastfeeding. Carrots are one of the cheapest vegetables out there, which makes this carrot ginger cream soup not only delicious, but also cost-effective. To prepare it, you will need:
4 Cups (6 medium size) Carrots
2 Cups ( 2 medium size) Onions
2 Cloves Garlic (mints)
3 Cups (250 ml) (24 fl oz) stock
2 Tablespoons (29 ml) oil
1 Table spoon Ginger (grated)
Salt/pepper to taste
1 Cup (75 grams) button mushrooms,sliced
2 Tablespoons olive oil
Wash carrots well and chop into medium size chunks. Dice onions and in a large sauce pan, over medium heat, add oil and onions and sauté for 3–5 minutes. Add in the ginger, garlic and stock .Bring to a boil, then turn heat down to low and simmer for about 30 minutes.
In the mean time salt and pepper sliced mushrooms. On a high heat, heat up oil and sauté mushrooms until golden brown in color. Allow soup to cool and purée in a food processor (blender) until smooth and creamy.
Pour soup back into sauce pan and season with salt and pepper. Bring to a simmer and serve with some homemade croutons, chopped sautéed mushrooms and a sprinkle of coriander/parsley (personal preference).