Vegetarian Curried Carrot and Ginger Soup with Air Fryer Curried Croutons
by Dominic Franks from DomInTheKitchen.com @DomInTheKitchen
I have had a nasty cough which has been hanging around for close to a month, so I've made this curried carrot and ginger soup which is packed with all the good stuff to help cure it. Carrots are rich in carotenoids, which our bodies convert to vitamin A, vital for a healthy respiratory system. Ginger protects and heals the gut and eases stomach upsets and sickness.
I think what it does best is warm you up from the inside. The combination of the ginger and the curry powder, even though it's mild is like a warm hug in a bowl.
Kitchen tools that could be useful:
Cambridge Herb & Spice Carousel
Haverhill Oil & Vinegar Pourer
Prep: 10 mins
Cooking time: 25 mins
Difficulty: Easy
Serves: 4
Ingredients:
For the soup
- 1 medium white onion - peeled and chopped
- 1/2 leek - chopped
- 4 medium carrots - chopped
- 3 medium potatoes - chopped
- 2 cloves garlic - minced or grated
- 1 thumb-sized piece of fresh ginger - grated
- 1/2 teaspoon mild curry powder
- 1/2 litre vegetable stock
- 1/4 litre milk - I used skimmed but any milk or milk alternative would work
- salt and pepper to taste
For the air fryer curried croutons
- a chunk of bread - ripped into chunks
- olive oil
- 1/2 teaspoon mild curry powder
- a little salt and pepper
In a large pan, melt a little butter and drizzle in some olive oil. Throw in the leeks and onions and sauté them for about 5 minutes until they begin to soften.
Stir in the garlic, ginger and curry powder followed by the carrots and potatoes. Turn the heat to it's lowest setting, place the lid on and let everything sweat together for 5 mins.
Pour in the stock and milk and let the pan gently simmer for 20 minutes, then turn the heat off and let it cool slightly before blending to a silky smooth consistency. Season with salt and pepper to taste.
Meanwhile, pre-heat your air-fryer to 180C for 5 mins. Tear chunks of bread into a bowl, drizzle with olive oil and season with salt and pepper and the curry powder. Stir well until all the bread is coated. Place into the air fryer for 4 mins or until golden and crispy.
Serve in bowls with the croutons on top.
Tip: Leeks love butter but I always add a little olive oil into the pan along with the butter which stops it burning.
