Carrot Ginger Soup

Ingredients

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• 2 tbsp canola oil
• 1 onion finely diced
• 30 g (1.1 oz) fresh ginger peeled and finely grated; two thirds for sweating, one third for the end
• 700 g (1.5 lb) carrots peeled, in 1/2-inch (1 cm) slices
• 150 g (5.3 oz) potatoes starchy, peeled, in 3/4-inch (2 cm) cubes
• 900 ml (3 3/4 cup) vegetable broth hot; check the label for allergens
• 1 tbsp lemon juice
• 2 tbsp pumpkin seeds for sprinkling
• salt to taste
• black pepper to taste

Method

1. Peel the carrots and cut them into slices about 1/2 inch (1 cm) thick, then peel and cube the potatoes. Peel the ginger with the edge of a teaspoon and grate it finely.
2. Heat the oil in a 3-quart (3-liter) pot over medium heat. Sweat the onion and two thirds of the ginger for 3 minutes, until the onion is translucent but has no color yet.
3. Add the carrots and potatoes, cook for 2 minutes and pour in the broth. Bring to a boil, put the lid on and simmer over low heat for 20 minutes, until a carrot slice mashes against the side of the pot with no resistance.
4. Take the pot off the heat and blend the soup with an immersion blender for 1 to 2 minutes, until no pieces are left. In a countertop blender, work in small batches: fill it no more than halfway, leave the lid opening uncovered and lay a kitchen towel over it. Hot liquid expands and pushes off a lid that is sealed tight.
5. Return the soup to low heat. Stir in the remaining ginger, the lemon juice, salt and pepper and warm through for 2 minutes. If it is too thick, thin it with hot water.
6. Toast the pumpkin seeds in a dry pan over medium heat for 2 minutes, until fragrant. Ladle the soup into warmed bowls and sprinkle with the pumpkin seeds.

Tip: The heat of fresh ginger varies a lot from root to root. Stir in half of the final ginger, taste, and then add more if you like.

Tip: Cut the carrot slices the same thickness, otherwise some turn to mush while others are still firm.