Carrot Ginger Soup (with turkey and brie sammies!)

You won’t believe it – I wore my winter coat today!  Isn’t that just a little bit crazy?  Somehow the time has come for us to trade our salads and sundresses for soups and sweaters!  And I’m sorta OK with that.

I made carrot ginger soup from the Matthew Mead book “Entertaining Simple” today.  Do you know this book?  It is one of my very favourite entertaining books and so worth checking out!

carrot-ginger-soup

Soup ticks so many of the boxes on my list of “good-food-requirements”:

  • Healty – check
  • Easy to make – check
  • Inexpensive – check
  • Freezes well – check
  • Comfort food – check
  • And of course, yummy – check

This soup is delicious and nutritious and all, but soup alone will not fill me up.  I need something with substance to go along with it!

Soup and sandwiches go together like peanut butter and jelly, so I picked up a nice whole grain walnut bread at a local bakery this afternoon.  And that is not photoshop, the bread really is kinda purple:

From top to bottom:

  • smoked turkey
  • chives
  • brie
  • more smoked turkey
  • avocado mashed with salt and pepper

Grilled on our George Foreman this is one heck of a sandwich:

You know what else makes me happy about soup and sandwiches?  I like the rustic feel of peeling a hunk of bread from a fresh loaf of bread and letting crumbs fall all over the table.  Then dipping the bread into the soup.  Yes, definitely dipping.

I took the liberty of changing the recipe up a little based on what I had on hand (sorry Matthew!), so I think it is Ok that I share it?

You will need:

  • 3 tablespoons of salted butter
  • 1 large yellow onion, chopped
  • 1/4 cup of finely grated fresh ginger root (P.S. I have a major crush on fresh ginger right now!)
  • 1 tbs of minced garlic
  • 1 litre of chicken stock (I prefer the organic low sodium stuff)
  • 1 cup of dry white wine (Ok, maybe a splash more than that)
  • 9 large carrots, peeled and cut into little pieces
  • 2 tbs of lemon juice
  • 1/2 cup of milk
  • 1/2 tsp of yellow curry powder
  • pinch of salt and freshly ground pepper

How to:

  • Fry up the onion, butter, garlic and ginger in a large pot until the onions are golden brown
  • Add the chicken stock, wine and carrots to the pot and cook on medium heat until the carrots are soft
  • Take the pot of the stove and use and use a handheld immersion blender to puree the mixture
  • Next, add the milk, curry powder, lemon juice, salt and pepper and mix

Serve hot

This is actually the very same recipe that we used for our wedding reception soup!  Here is a picture from the big day:

Ok, now it is your turn: What is your very favourite soup??  And wouldn’t you agree that sandwiches make the best soup companions?

Leave a Comment

  • Sarah @ Long Legs Healthy Life
    August 17, 2017

    Yum! nothing better than a soup and sandwich on a cold day!! My favourite soup is potato-leek, because it’s so easy to make and is nice and creamy without adding in any dairy!

  • Kristina @ spabettie
    August 20, 2017

    hee !! a “honk” of bread. LOVE IT.

    I love brie, I love sandwiches, I love soup – this all looks beautiful.

    I think my favorite soup (to accompany a sandwich) would be tomato. I also make a fabulous african peanut soup… spicy and yummy.

  • Coleen
    August 22, 2017

    Definitely have to try carrot soup, never have it before. My favorite soup is butternut(at Woolworths) and my mom’s homemade soup. Nice presentation of the soup and sandwiches.

  • Preena @ A Teaspoon of Turmeric
    August 24, 2017

    Nice presentation! My fave soup is Curried Red Lentil & Carrot/Pumpkin.

  • Callie
    August 27, 2017

    Mmm that soup sounds delicious! I <3 ginger 🙂

  • Laura
    August 27, 2017

    I want to come over for lunch. That looks delicious!

  • Anna
    August 31, 2017

    ohh my word. This sounds to die for!!!
    So glad I found your blog through Alli:)

  • Therese
    August 31, 2017

    Mmm! That looks amazing! I’m so iffy when it comes to making soup! I’ll get obsessed for a while and then not make any for years and then become obsessed again. Perhaps this year is a time for obsession!

  • amanda
    August 31, 2017

    Looks amazing! My favourite soup right now is this pumpkin curry soup from a local Thai restaurant. One of these days I’m going to master it at home! I usually get it with a “Thai sandwich” (not really – I’m talking mango fresh rolls).

    Can’t go wrong with good ol’ tomato soup and grilled cheese too!