Carrot & Jerusalem Artichoke Soup with Ginger & Scotch Bonnet
Serves 4 to 6
Jerusalem Artichokes are not actually artichokes and don’t even have a connection to Jerusalem! They are tubers essentially and are a lovely low glycemic index alternative to potatoes in certain meals. They have a slight nutty flavour and paired with carrots, result in a delicious soup. The addition of ginger and scotch bonnet in the soup adds the kick it needs. If you don’t have access to J.Artichokes, simply use potatoes as the other half of this thick soup. It’s actually really easy to make this soup btw and it does not have too many ingredients- so try it out!
Jerusalem Artichokes are not actually artichokes and don’t even have a connection to Jerusalem! They are tubers essentially and are a lovely low glycemic index alternative to potatoes in certain meals. They have a slight nutty flavour and paired with carrots, result in a delicious soup. The addition of ginger and scotch bonnet in the soup adds the kick it needs. If you don’t have access to J.Artichokes, simply use potatoes as the other half of this thick soup. It’s actually really easy to make this soup btw and it does not have too many ingredients- so try it out!
What you need:
Salt
Pepper
1 finely diced scotch bonnet pepper
¼ cup or ½ cup non alcoholic wine or cooking wine
Chicken or beef stock (use as much as you want depending on preferred thickness for soup)
A couple of sprigs of thyme
1 or 2 rosemary stalks
A pinch of nutmeg
2 cups Jerusalem Artichokes peeled and chopped (set aside in cold water till needed)
7 large carrots peeled and chopped
1 onion chopped
1 inch ginger peeled and julienned
4 large cloves garlic diced finely
A little bit of olive oil
How to:
ENJOY
Salt
Pepper
1 finely diced scotch bonnet pepper
¼ cup or ½ cup non alcoholic wine or cooking wine
Chicken or beef stock (use as much as you want depending on preferred thickness for soup)
A couple of sprigs of thyme
1 or 2 rosemary stalks
A pinch of nutmeg
2 cups Jerusalem Artichokes peeled and chopped (set aside in cold water till needed)
7 large carrots peeled and chopped
1 onion chopped
1 inch ginger peeled and julienned
4 large cloves garlic diced finely
A little bit of olive oil
How to:
- Heat the olive oil in a large pot and add the ginger and garlic
- Fry for 2 or 3 minutes then add the onions
- Sautee for a couple of minutes then add the carrots and Jerusalem artichokes
- Add the thyme and rosemary
- After a few minutes add in the salt, pepper, nutmeg, scotch bonnet, and wine
- After 10 minutes add in the stock and cover
- Cook on medium heat for about half an hour
- Purée half the soup and add back into the pot and mix
- Serve hot with a little cream if you wish
ENJOY
