Being the lazy couch potato that I am, my improvised recipe for carrot and ginger soup (not counting seasonings such as oil, salt, and pepper) contains only 6 ingredients, is vegetarian and vegan-friendly, and a quick way to use up spare ingredients.
You will need:
- 3 medium-sized carrots, roughly chopped into small pieces
- A piece of ginger, chopped (size depends on your preference)
- 1 onion, diced
- 3-4 cups of water/vegetable broth
- Milk (for vegan and veg version, use full fat coconut milk)
- Salt & pepper to taste
Brown the onions in some oil, and add the ginger and broth/water, and bring to a boil. Simmer for 10 minutes with the lid on, then add the carrots.
Simmer for an extra 5-6 minutes (depending on how you like the colour of the soup). If required, add a ladleful of milk/coconut milk. Stand aside to cool, and blend.