It had to happen. It’s been less than 2 weeks since I was extolling the wonders of Amsterdam’s late autumn gorgeousness, and almost immediately, the colour drained from the sky and everything went from vibrant to grey. So, to keep the warmth in, I decided to recreate the rich awetumness in my kitchen.
Carrot & Ginger Soup
700g carrots, peeled and chopped
2 medium onions, peeled and chopped
1 clove garlic, peeled and smashed
3 tbsp glug of extra virgin olive oil
3 cm cube of fresh ginger
1 tsp medium curry powder
1.5 litres chicken or vegetable stock
Sea salt and black pepper
Making the Magic Happen:
Heat up the olive oil in a saucepan and add the onions and carrots, cook for a few minutes (until the onions are almost translucent) and stir every so often so you don’t burn everything right at the start.
Add the garlic, ginger and curry powder and cook for another minute or two. Then add the stock, cover the pan with its lid and simmer gently until the carrots are tender, which should take around 20 minutes.
Let the soup cool a little and then blend until smooth. Season with salt and black pepper and plop a spoonful of creme fraiche on top before serving with a hunk of crusty bread. De-lish!