Cream of Carrot and Ginger Soup

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the olive oil in a pot over medium heat.

   ⚙ Pan-fryingStovePot
2. 2
   Add the onion and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.

To assemble

1. 4
   Add the ginger and fry, until fragrant.

   ⚙ Adding to the hot fat and fryingStove
2. 5
   Add the turmeric and stir 1 minute.
3. 6
   Add the vegetables, potato and stock and bring to a boil.

   Stove

   💡One potato in the pot thickens the soup to a cream without flour and without much cream.
4. 7
   Turn down the heat and simmer 25–30 minutes, until the vegetables and potato are completely tender.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
5. 8
   Blend with an immersion blender until smooth and creamy.

   Stick blender
6. 9
   Add the cream, season with salt and black pepper and heat another 5 minutes.

   Stove

   💡The cream or cheese goes in after blending, over low heat: a hard boil after adding them can make the soup separate.