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Carrot and Ginger Soup

May 28, 2015

Real Soup

In the Caribbean a soup is not soup unless it features dumplings.  Dumplings are gorgeous dough balls with a lovely texture that people usually save for last unless they haven’t had them in a long time in which case they gobble them up as they are irresistible.  This soup does not feature dumplings which is a shame because it was oh so close to perfection otherwise.  If you are a West Indian you will miss the dumplings, if not you will be more than satisfied.

This recipe was taken from Helen Aitken’s The Really Useful Ultimate Student Vegetarian Cookbook (Murdoch Books, 2000).



375ml vegetable stock, 1/2 tbsp oil, 1/2 onion (peeled and chopped), 1/2 tbsp grated ginger, 500g carrots (peeled and chopped), 1 tbsp chopped coriander.


1. Heat the oil in a large heavy base pan and add the onion and ginger to cook for 2 minutes.
2. When the onion has softened add the stock and the carrots.
3. Bring to the boil and reduce the heat and simmer for 10 – 15 minutes.
4. Use a hand blender to smooth the soup a little.
5. Return the pan and season to taste.


From → Soups

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