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Carrot-Galangal Soup with Curried Croutons
A creamy, dreamy take on classic carrot-ginger soup, here we replace the ginger with sharper, more peppery galangal. To give those curry flavours you’d expect, some curried croutons!
YIELDS
8
Ingredients
Curried Croutons
- 2 tablespoons olive oil
- 3 slices sandwich bread, cut into cubes
- 1 teaspoon curry powder
- Salt, to taste
Carrot-Galangal Soup
- 3 tablespoons olive oil
- 1 medium Spanish onion, diced
- 2 teaspoons garlic, minced
- 1/4 cup fresh galangal, minced
- 1 1/2 pounds carrots, peeled and thinly sliced
- 6 cups chicken broth
- 1 1/2 cups unsalted cashews
- 1 orange, juiced
Serve
- Cilantro, chopped, for garnish
- Curried croutons, for garnish
Directions
Curried Croutons
- Preheat the oven to 350° F (175° C).
- In a mixing bowl combine olive oil, cubed bread, and curry powder. Season with salt and toss so the bread is well coated.
- Spread on a sheet pan lined with parchment paper.
- Bake until golden and crunchy, roughly eight minutes.
- Reserve until needed.
Carrot-Galangal Soup
- Heat the olive oil in a large pot over medium heat.
- Add the onion, garlic, and galangal and sauté for five minutes or until translucent and soft.
- Add the carrot, toss to coat, and cook for four minutes.
- Add the chicken broth and cashews. Simmer until carrots are tender about 30 minutes. If the soup is getting thick add some more stock or water.
- Add orange juice and season with salt.
- Remove from heat and blend soup, in batches, until a smooth consistency is achieved.
Serve
- Ladle soup into warm bowls and garnish with chopped cilantro and Curried Croutons.
- Serve immediately. Enjoy!
