Heartwarming, creamy, gingery carrot soup. Soups are so simple to prepare and so impressive when served at the dinner table. In this version of a carrot soup, no potatoes or leeks are added. Just tons of orange goodness flavoured with ginger and brandy. Top this bright coloured soup with 2 buttery, mushroom crostini and gain instant domestic goddess status.
- 30 grams unsalted butter
- 1 medium onion, chopped
- 500 grams carrots, peeled and chopped
- 5 cm piece fresh ginger, finely chopped
- 1 chicken stock cube dissolved in 4 cups boiling water (use veggie cube for a vegetarian version)
- 1 bay leaf
- a little grated nutmeg
- 1/3 cup cream
- 3 Tbs good quality brandy
- salt and freshly ground black pepper
For the mushroom crostini
- 60 grams unsalted butter
- 90 grams fresh mushrooms, finely chopped
- 2 tsp parsly, finely chopped
- ½ garlic clove, crushed
- 8 thick slices french baquette
In a large saucepan, melt the butter over medium heat and cook the onion until soft. Add the carrots and ginger and cook for 2-3 minutes. Add the stock, bayleaf and nutmeg. Bring mixture to boil, lower the heat and simmer, half covered for 20-25 minutes, until carrots are soft. Remove the bay leaf and puree everything in a blender until very smooth and velvety.
Return soup in a saucepan and add the brandy and cream over low heat. Season with salt and plenty of black pepper.
Make the mushroom crostini. In a bowl mix the softened butter with the mushrooms, garlic and parsley. Turn on the oven grill and toast the baquette slices on one side only. Turn bread over and spread the mushroom mixture liberally on the untoasted side. At this stage you can keep the mushroom crostini covered in the fridge until serving time. When ready to serve, grill crostini, mushroom side up, until nicely toasted. Serve soup in bowls topped with 2 crostini and a swirl of cream.