Carrot Ginger Soup with Lemon Labnah

With a little bit of heat and a dollop of the zesty labnah, this was a great soup!
With a little bit of heat and a dollop of the zesty labnah, this was a great soup!

So I haven’t posted in a while, and seeing that we normally tend to start meals (or cleanse palates) with soups, I figured a post about soup would be a good way to re-start the journey. This dish here was originally served as an in-between two mains as part of a 5 course meal. It was light and fresh, the ginger and lemon zest lifted and balanced the rich sweetness of the carrots while the labnah countered the deep heat. Serve it up with a crusty piece of bread and you’ll be sure to hit a home run.

Serves 6

For the soup:

1 kg of carrots chopped up into small discs

2 large onions diced

About 2.5 tbsp of freshly grated ginger

A pinch of dried chili flakes

1.5L of good quality chicken stock (or vegetable stock)

1 cup of cream (can replace with 1/2 of full cream milk for a healthier option)

2 tbsp of butter (feel free to replace with olive oil for a healthier option)

Zest of half a lemon

For the Labneh:

200g of labneh and Zest of half a lemon mixed thoroughly together

In a large pot, heat up the butter and wait till the foam subsides (on a medium high heat) then add the onions and the chili and saute for a good 3 or 4 minutes until the onions soften and become transparent. Add the carrots and continue stirring away for another 5 minutes, until the carrots just begin to soften too. Pour in the chicken stock, ginger and lemon zest and let the whole mixture come to a boil. Once it boils for about half a minute, reduce the heat to a simmer and then allow it all to cook away, covered, for about 30mins, until the carrots are really soft. Don”t forget to season with salt and pepper

Now you need to blend it all together, either in a regular blender or using an immersion blender, either way, be careful or spatter when blending hot liquids. Once the soup mix is nice and homogeneous  return to the pan and add the cream (usually one should add the cream just before plating, I’m assuming here that you’ll plate straight away). Add the cream in increments of 1/4 cups, mix it in and give the soup a taste before adding some more. You may find that you’re quite happy with the soup the way it is and don’t need much more cream. Adjust consistency using more chicken stock if necessary.

Add quenelles of the labneh in the center of each plate of soup and sprinkle with freshly chopped coriander. Hope you enjoy 🙂

Original recipe here

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