Carrot and Ginger Soup with homemade vegetable stock

👨‍🍳 Method

For the Fried onion

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

   StoveLarge pot
2. 2
   Add the onion and fry for 8–10 minutes, stirring, until the onion is soft and deep golden.

   Stove

   💡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.

   Stove

   💡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 1 minutes, until fragrant.

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2. 5
   Add the cumin and paprika and stir 1 minute.
3. 6
   Put the onion, carrot, celery, parsley, garlic, bay leaves and thyme in a large pot with the cold water.

   Large pot

   💡Start with cold water: the vegetables release their flavor slowly as the water heats up.
4. 7
   Bring to a boil over high heat and skim off the foam.

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5. 8
   Turn down to medium-low heat and simmer uncovered 30–45 minutes.

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   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
6. 9
   Strain the stock through a fine sieve.

   Fine sieve
7. 10
   Add the vegetables and stock and bring to a boil.

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8. 11
   Turn down the heat and simmer 25 minutes, until the vegetables is completely tender.

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9. 12
   Blend with an immersion blender until smooth and creamy.

   Stick blender
10. 13
    Add the coconut milk, season with salt and heat another 5 minutes.

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11. 14
    Serve with the parsley.