Friday, February 22, 2013

Crema de Zanahoria & Jengibre (Carrots & Ginger Soup)


  • 2 pounds carrots, peeled and chopped
  • 2 small onions, chopped
  • 1 clove garlic, minced
  • 2 tablespoons fresh grated ginger
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 5 cups chicken broth
  • a pinch of chili flakes (optional)
  • salt and pepper
  • Croutons (optional)
  • Grated Parmesan cheese to serve.

In a soup pot, heat the butter and olive oil, add the onions, garlic and fry for 4 minutes. Add the carrots,ginger and chili flakes (if you like a bit of spiciness) and fry for 2 more minutes.

Add the chicken broth and bring to a boil at medium heat. Simmer until the carrots are tender about 30 minutes.

Puree in a blender at high speed for 5 minutes. Be extremely careful not to spill the soup as it is very hot, hold the lid of the blender tight.

Pour the soup back to the pot and season with Salt and Pepper, bring to boil again and serve garnishing with olive oil, croutons and grated Parmesan Cheese.