Five Spice, Carrot and Ginger Soup
Need a quick, satisfying meal that’ll warm you up from the inside out? Well I’ve got a 5-Spice Carrot Ginger Soup that will do the trick!
As someone who lives in a household of two (well four if we are counting the dogs, but they don’t eat soup, well they definitely would, but they don’t) Sorry – back on track – As a household of two soup eaters my biggest soup gripe is making essentially a cauldron of soup and by day third day I’ve got the ick.
I could freeze it – but it will inevitably get lost under a sea of frozen peas and English muffins. So this Carrot Ginger Soup is for all the small households out there. It’s cozy yet bright, full of flavour and packed with lentils for fibre and protein!
What are the Five Spices?
Chinese Five Spice powder is one of my all time favourite spice blends. It combines fennel seed, cinnamon, Szechuan peppercorn cloves and star anise to make something greater than the sum of its parts. This spice blend is unique in that it is designed to hit all five basic tastes – sweet, savoury, sour, bitter and salty. The cinnamon provides warmth and sweetness, the Szechuan peppercorns show up with their signature tingle and heat.
Variations to Consider
Don’t have carrots on hand? No problem! This soup would be equally good with butternut squash or sweet potato!
You don’t have to use water – like you totally can! But if your heart sings for vegetable stock or chicken stock that it absolutely fine! I didn’t have any homemade vegetable stock on hand and I don’t enjoy the flavour of most boxed vegetable broths so what is my preferred liquid for a soup like this.
Leaving out the five spice is an option, not an option I would choose, but you will still have a perfectly good carrot ginger soup on your hands.
Grocery List
Why I Don’t Peel Ginger
- I am first and foremost a lazy lazy girl.
- I read in the Dishoom cookbook (which you should buy or borrow from your local library) that the most pungent flavour of ginger is directly under the skin and you lose a lot of that when you peel it. I personally love an assertive ginger flavour so I am leaving the skin on.
Five Spice, Carrot and Ginger Soup
Equipment
- Cutting Board
- Y Peeler
- Chefs Knife
- Measuring Cups
- Measuring Spoons
- Pot
- Heat Proof Spatula
- Brender or Immersion Blender
Ingredients
Five Spice Carrot Ginger Soup
- 1 Tbsp Vegetable Oil
- 3 Large Carrots
- 1" Fresh Ginger
- 3 Cloves Garlic
- 3/4 Cup Red Lentils
- 4.5 Cups Water
- 3/4 tsp Five Spice Powder
- Salt
Garnish (Optional)
- Cilantro
- 2 Tbsp Chili Crisp
Instructions
- Start by prepping all of your vegetables. Peel and cut the carrot into a small dice then mince the garlic and ginger.
- Heat a medium-sized pot over medium heat. When it's hot add the vegetable oil and carrots and cook stirring occasionally for 8-10 minutes. Add the garlic and ginger and stir constantly for one minute before adding the Five Spice. Stir until fragrant, approximately 30 seconds.
- Increase the heat to medium-high, add the water and a generous pinch of salt. Bring to a boil and allow to cook until the carrots are tender, 8-10 minutes. Add the lentils and continue to cook for 5-6 minutes.
- Blend the soup with an immersion or blender then taste and adjust the seasoning as necessary. Garnish with fresh cilantro leaves and chili crisp. Enjoy!
