Carrot and potato soup

24 Feb Carrot and potato soup

Warms you on cold winter nights

Serves: 6-8

SOUP:

• about 1 kg carrots
• about 1 kg floury potatoes
• 1-2 onions
• about 6 x 4 cm piece of fresh ginger
• 1 l water
• 3 tbsp liquid chicken stock concentrate (or chicken stock cubes for 1 litre of water or 1 litre of ready made chicken broth/stock)
• Chili powder to taste ( don‘ forget that fresh ginger is quite spicy already)

PESTO:

• 50 g dill
• 100 g toasted pumpkin seeds
• Olive oil
• 2 tbsp Asparagus Vinegar + extra
• Salt, freshly ground black pepper
• Rocket or watercress

Method:

1. Dice the carrots, potatoes and onions. They can be slightly bigger but the ginger has to be chopped well, otherwise the ginger can be stringy when blended.
2. Put 1 litre of water with the liquid chicken broth concentrate or broth cubes in a pot (or 1 litre ready made chicken broth), add the carrots, potatoes, onions, ginger and the chili powder and cook until very tender.
3. Blend with a hand blender and season to taste – add some salt and more chili powder if needed.
4. Place the dill, toasted pumpkin seeds, olive oil und Asparagus Vinegar into a food processor. Season to taste with salt and freshly ground pepper and blend for a few seconds until it comes together and is smooth.
5. Garnish the hot soup with the dill pesto and rocket or watercress and everyone can drizzle some more Asparagus Vinegar over the soup to taste at the table.

TIP:

You can add some sour creme if the soup is too spicy.

A thick slice of crusty bread goes nicely with this soup or you could also serve the Smoked Salmon Cream Puffs (recipe also on the Happamia Home Page) with it.

Also if you don’t fancy making the dill pesto you could just garnish every bowl of soup with a dash of Apple Balsam Vinegar before serving.