Carrot Ginger Soup with Sweet Ginger Croutons

House Chef Abbie Leeson USA
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icon--seal icon--serving-size
Serves 4-6
icon--seal icon--difficulty
Not too tricky
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Grated ginger and ginger juice add just the right spice to this smooth and creamy soup. Ginger-spiced croutons are a creative finishing touch.

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Melt butter in heavy saucepan (4 quart-size, 3.5L) over medium heat. Add shallots and ground coriander. Sauté two minutes. See it
Add stock, carrots and parsnips. Bring to boil, reduce heat to simmer. Cover and simmer until vegetables are tender, 20-30 minutes.
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Stir Grated Ginger and Ginger Juice into vegetable mixture.
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Puree mixture until smooth with a hand-held blender, or in batches in a blender or food processor.
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Return soup to saucepan; add cream and heat through. Garnish with crème fraiche, fresh cilantro and chives, if desired. Serve topped with Sweet Ginger Croutons.
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Top tip

Sweet Ginger Croutons
2 tablespoons (30g) unsalted butter
2 tablespoons (30g) The Ginger People® Ginger Spread
3 thick slices French bread (3/4-inch, 2cm), cut into cubes (about 4 cups, 150g)

1) Preheat oven to 350°F (175°C).
2) Stir butter and ginger spread in a large saucepan on medium heat, just until melted.
3) Add bread cubes, and toss to coat. Spread on a baking sheet.
4) Bake for 15 minutes, or until crisp. Check and stir several times to prevent burning.

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