Black Garlic Kitchen

Black Garlic Carrot & Ginger Soup

A comforting spicy soup with a perfect balance of sweetness from the carrots and savouriness from Black Garlic plus a punch of ginger.

black garlic carrot and ginger soup

Prep: 10 mins | Cook: 35 mins | Serves: 4

V: use vegetarian stock | Ve: use vegan stock

Ingredients

  • 3 tbsp olive oil
  • 2 onions – peeled and chopped
  • 600g carrots – peeled and chopped
  • 6 cloves Black Garlic – chopped
  • 1 tsp ground ginger
  • 1 tsp medium curry powder
  • ¼ tsp turmeric
  • 1 litre BGK’s Black Garlic Vegetable Master Stock or stock – made using 2 vegetable or vegan stock pots or stock cubes 
  • Salt and freshly ground black pepper
 

Garnish

Method

  • Heat the oil in a large saucepan over a medium heat. Add the onions and carrots. Fry the vegetables for 5 – 10 minutes. Do not allow the vegetables to brown. 
  • Add the Black Garlic cloves, ground ginger, curry powder and turmeric to the saucepan. Cook for a further minute.
  • Add the stock to the saucepan. Bring to the boil then reduce the heat and simmer for 20 – 25 minutes or until the carrots are tender.
  • Liquidise the soup in a blender or with a hand blender until smooth. 
  • Season to taste with salt and freshly ground black pepper.
  • Reheat to serve.
 

To Serve: ladle the soup into bowls and garnish with a little grated carrot and finely chopped Black Garlic cloves. Serve with your choice of BGK’s Black Garlic Breads.

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