I’ve wanted to share this recipe for some time, but I’ve been a bit like Goldilocks and her porridge about it. There were no bears involved, don’t worry: just my own taste buds! After my last obsession for eating carrot & coriander soup for days on end, I still fancied carrots but wanted to include the anti-inflammatory benefits of ginger as well, in the hopes it would help my eczema break outs… and so the journey to the perfect carrot, ginger & kale soup was started.
But, like Goldilocks, it took me three tries before I got it “just right”.
Goldilocks and the three soups
The first time I made it, it was too spicy. I’d gotten a little overzealous with my chilli flakes and it was just hot, not flavourful. I ate through my servings for lunches at work, and contemplated my next move.
The second time I attempted my carrot, ginger and kale soup, it was too bland! I’d dialed back the heat and was too tentative with the other spices. So, whilst eating them in the canteen at work, I reconsidered again. The lack of a distinct flavour did help however: I realised the soup also needed to be a little sweeter.
The third time, I was prepared, and determined not to miss the mark again. To tackle the sweetness, I added orange juice and a little cinnamon. For a hint of heat, I added some chilli flakes and a shake of cayenne pepper. For a bit of depth, I also added cumin, paprika and ground ginger. ‘Lo and behold: it was done.
A note on the salt
I haven’t listed the addition of a specific salt amount in the ingredients as I think it can depend a huge amount on the stock you use, and your personal taste! I use 2 teaspoons (about 10g) of reduced-salt vegetable bouillon powder to make up the 750ml of stock, and then add about 10 twists of my salt grinder, or a generous pinch of pink Himalayan sea salt (whichever is closer to me at the time) – but I don’t like my soups very salty either, so use your judgement when taste testing.
Chunky Carrot, Ginger & Kale Soup Recipe
- 1 small onion ~55g, diced
- 10 g ginger finely chopped
- 2 garlic cloves minced
- 350 g carrots diced
- 1 parsnip ~80g, peeled and diced
- 1 tsp ground cumin
- 1 tsp paprika
- ¼ tsp ground cinnamon
- ¼ tsp chilli flakes
- ⅛ tsp ground ginger
- A few pinches of cayenne pepper
- 750 ml vegetable stock
- 100 ml orange juice
- 1 tbsp soy sauce
- 60 g kale stalks removed & sliced
- salt and pepper
- Add the onion to a large saucepan over a medium heat with a few tablespoons of water, and saute until soft (about 5 minutes). Add the ginger and garlic, cook for another minute.
- Add the diced carrots and parsnip to the saucepan, and a little more water if it's sticking to the pan.
- Mix well with the onions, ginger and garlic, then add the spices and and stir until aromatic (about 1 minute).
- Add the stock, orange juice and soy sauce, bring to a boil then reduce the heat to low and simmer until all the vegetables are soft (about 15 minutes).
- Remove about 1/3 of the chopped vegetables and keep aside, then blend the remaining soup until smooth. Season to taste.
- Add the kale and reserved chopped vegetables and return the saucepan to a low heat for a few minutes, until the kale has softened.
- Serve in warmed bowls and enjoy.