Whenever I feel under the weather, or even just a little bit down, I always crave soup. It’s like medicine to me. Something grounding and nourishing to give my insides some much needed TLC.
This soup is really easy to make, just like all of the dishes I put up if you haven’t already noticed!
My aim when I’m cooking, is to make the tastiest of meals, in as little time as possible. The actual preparing of the ingredients is what I like the most, the cooking is just a necessity some times.
You can find the purple sweet potato noodles used in this recipe in any good Asian grocery store, or you can also use kelp noodles. If you don’t have anything against eating grains, rice noodles would work really nicely here too. I love grains, but I know some people are sensitive to them.
Carrot & Ginger Soup
Serves 1 as a main or 2 as entrees
2 large carrots chopped
2 cups of cubed pumpkin
2 garlic cloves, sliced
2 cm piece of fresh ginger
Celtic sea salt to taste
Finely sliced red onion
Purple sweet potato noodles
Cashew créme fráiche
Place all ingredients in a medium saucepan, and add enough water to just cover the vegetables. Turn heat on to med-high and bring to the boil. Reduce heat and simmer with lid on, until pumpkin is soft and carrot gives a little.
Ladle vegetables and liquid into a blender, and blend until smooth. Start on lowest setting first and be mindful that hot liquid can sputter and burn you so have the lid on properly. If you like your soup runny, you may need to add a little more hot water. I prefer mine thick and creamy so this amount of liquid suits me fine.
To cook the noodles, just add the amount you want to a pan of boiling water and cook for 10 minutes or until soft. Drain, rinse and add to your soup. I find sweet potato noodles quiet starchy so even if you leave them in the water after you have turned of the heat, they won’t go gluggy. This is a bonus, as I sometimes get caught up doing other stuff! If you have left overs, they’re also great through stirfrys.
I had this soup for lunch and it definitely made me feel so much better. Because of the toppings, it makes for a filling meal.
Peas, love and mungbeans