Tomato, Ginger and Carrot Soup with Croûtons

Name: Tomato, Ginger and Carrot Soup with Croûtons
Yield: Serves 4–6
Ingredients: 1 ½ tablespoons butter or a few tablespoons olive oil; salt and pepper; salt and pepper; 2 spring onions, finely sliced; 1 thumb fresh ginger, peeled and finely grated; 800 g (1 lb 10 oz) tinned peeled tomatoes, chopped; 4 slices white bread; 1 ½ tablespoons butter or a few tablespoons olive oil; 60 ml (2 fl oz) olive oil; 1 bayleaf; 1 large carrot, peeled and finely grated; 2 cloves garlic, peeled and chopped; 2 medium red onions, finely sliced

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

This soup pays homage to my childhood, but with a twist. This is quite a thick soup, which can be thinned with tomato juice or vegetable/chicken stock if desired.

Ingredients

60 ml (2 fl oz) olive oil
2 medium red onions, finely sliced

Vegetarian
Soup

Method

Heat oil in a deepish saucepan. Add onions and cook over a moderate to High heat, stirring occasionally, until beginning to caramelise. Add garlic, carrot, bayleaf and ginger and sauté 3–4 minutes. Add tomatoes and bring to the boil. Cover and simmer gently for 15 minutes.

To make croûtons, butter or oil bread and cut into 2