The flavour of soups really come together after a day or two so make a whole bunch and leave in the fridge or freeze for another day.
Ingredients
- 1 Leek
- 1/2 Spanish Onion
- 1 Kg organic Carrots chopped, dont bother peeling
- 2 Cloves Garlic finely chopped
- 2 Tumbs of ginger (about 2 inch piece) skin removed, chopped
- 2 Cups Vegetable stock
- Pinch of Cumin
- Salt and pepper to season
- Chives and vegan cream cheese to garnish (if you desire)
Method
- In a large saucepan saute leek and onion in some olive oil or oil of your choice
- When they are transparent and a bit golden add chopped carrots and garlic and ginger. I like the leave the skin on carrots (as long as they are organic) because most of the nutritional value is in the skin. Why peel!
- Cook for a few minutes to ignite the garlic, season with salt, pepper and cumin then add the stock.
- Make sure that the carrots are covered and if not you can add some water or more stock
- Cook for about 30 mins until carrot is tender
- Let it cool and bit and then blend till smooth.
- Serve hot with garnish and some toast or broken cruskits. Yum yum yum!
Tip
You waste so much ginger when you try to chop the skin off, and get into all those little crevices with a knife. A great thing my brother showed me was to get a spoon and the ginger is usually soft enough that you can simply scrape it off, keeping as much of the layer close to skin as you can as it's full of nutrients!
(We got so excited about eating this one, we forgot to take a photo of the final thing, but you can take our word for it - it looked like beautiful orange soup.)