So I’m probably filling your feed with yet another orange/autumnal post but, as I said in my last post here, I was going to create a soup recipe. I’ve always been told that soup is one of the easiest things to make. Apparently, you just throw everything into a pot, let it boil, and you’re left with delicious soup. I beg to differ. I never seem to get soup right, especially now that onions HATE my tum. Onions are pretty much the base to every soup – right?! Well they’re not in the ingredients list of this delicious Carrot and Ginger soup.
I can tolerate a very small amount of garlic, but my tum doesn’t cope well with onions. In my experience, most soups are flavoured with both of these. I’ve always been inspired by All About the Balance’s many soups but have never been able to create a tasty, moreish one myself.
So, I tried and tested a few different soup recipes, before I came up with this one.
I’ve used pancetta in my ingredients list to give it some flavour, and have also used Fody Food’s chicken stock. This is a great little addition to add taste to soups, sauces and risottos etc. I also thing the ginger in this soup gives it a nice little kick. Ginger also works wonders on those suffering with a sensitive tum.
I have been dividing this soup into lunch sized portions and have been taking it into work with me. It freezes really well, so it’s perfect for batch cooking.
Remember to share your recipe creations and let me know your thoughts on it 🙂
Anyway, on to the recipe…