Roasted Carrot Ginger Chicken Soup
Rec cred: Ruhana EbrahimPic cred: @mama_taught_me_well
Ingredients:500g carrots, peeled30g butter1 teaspoon salt ½ teaspoon white pepper 1 onion (sliced)1 teaspoon crushed garlic1 tablespoon grated fresh ginger/ 1 ½ teaspoon ginger paste3 cups chicken stock (can just use water)½ teaspoon dhana jeeroo powder¼ teaspoon nutmeg 250ml fresh cream (optional)2 cups cooked cubed salt and pepper chicken fillet
Garnish- Walnuts, Pumpkin seeds, Danish feta cheese, Rough red chillies.
Method:1. Preheat oven to 200degC. Arrange carrots on a lightly oiled baking sheet. 2. Season with salt and pepper and drizzle generously with olive oil. 3. Roast for approx 30minutes, turn over mid-way through. 4. Meanwhile slice onion and saute in little oil till translucent.5. When carrots are tender and nicely caramelized, remove from oven.6. When cool enough to touch, cut into chunks and liquidize with 2/3 of stock, onion, garlic and ginger. 7. Blend till smooth, then pour into cooking pot. 8. Add remaining stock, chicken and spices. 9. Cook on medium heat, stirring occasionally. Stir in cream. Once heated through, remove from the stove.10. Spoon soup in serving bowls and garnish with pumpkin seeds, walnuts, chilli flakes and feta.