Carrot & Ginger Soup with Olive Oil Croutons
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Carrot & Ginger Soup with Olive Oil Croutons
Recipe By Michael Weldon
Ingredients
200g sour dough, torn into bite sized chunks
3tbs Squeaky Gate extra virgin olive oil
sea salt
1kg carrots, chopped
1 brown onion, chopped
1 thumb size piece of ginger, sliced
3 garlic cloves, sliced
1 thai chilli, sliced
2cups veg stock
1 tin coconut cream
sea salt
garnish
coriander
chille
Squeaky Gate extra virgin olive oil
Method
Heat an oven to 180deg C. In a mixing bowl combine the bread, extra virgin olive oil and pinch of salt. Toss to coat the bread in oil. Place onto an oven tray and into the oven for 30 mins until golden and toasted. Once cooked remove from oven and allow to cool.
In a large saucepan combine the carrot, onion, ginger and garlic with a drizzle of extra virgin olive oil. Place over a medium heat and fry for 5 minutes. Add a pinch of salt, the chilli, veg stock and coconut cream, bring to the boil then reduce to a simmer and cook for 20-25 minutes until vegetables are soft enough to blend. Turn off the heat and blend with a stick blender until smooth. Taste for seasoning and adjust to your liking.
Serve the soup topped with croutons, coriander, chilli and an extra drizzle of extra virgin olive oil.
