Carrot Soup with a Ginger Cilantro Drizzle
With Mazola® Canola Oil
SERVING SIZE
4 Servings
TOTAL TIME
40 Minutes
SKILL LEVEL
Beginner
Ingredients:
Soup:
- 3 tbsp Mazola Canola Oil
- 1.5 lb Carrots – peeled and trimmed
- ½ Onion (diced)
- 1 tbsp minced jalapeno
- 1.5 tsp grated ginger
- 2 cups chicken or vegetable stock
- 2 cups water
- 1 tbsp lime juice
- Salt & Pepper to adjust seasoning
Ginger Cilantro Drizzle:
- 3 tbsp Mazola Canola Oil
- 1.5 tbsp minced ginger
- Pinch of salt
- 1 tbsp cilantro stalks
- 1 minced mild red chili
- Zest of half a lime
- 2 tbsp finely chopped cilantro (optional)
Instructions:
Soup:
- Heat the oil in a pot or dutch oven on medium heat and add the onion and jalapeno
- When the onions start to change colour stir in the grated ginger, saute for 30 seconds
- Add the carrots and cook on medium high heat for 5-6 minutes
- Pour in the chicken stock + water and bring to a boil, simmer for 15 minutes or until the carrots are tender
- Puree using an immersion blender, adjust consistency to desired thickness with water.
- Add the lime juice, adjust seasoning to taste
Ginger Cilantro Drizzle:
- While the soup simmers heat oil in a small frying pan on medium low heat
- Add in the chopped ginger and saute on low until the ginger starts to darken
- Stir in the cilantro stalks, the red chilli, and a pinch of salt
- Take the oil off the heat and transfer into a bowl
- Stir in lime zest and additional cilantro (if using)
