| Prep: 15 mins | Cook: 30 mins – 35 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 29g | 14g | 17g |
| sugars | fibre | protein | salt |
| 9g | 6g | 5g | 1.2g |
Why I Love Portuguese Creme de Cenoura com Gengibre
The recipe that has captured my heart is none other than the Portuguese classic, Creme de Cenoura com Gengibre. This delicious carrot and ginger soup brings me back to my roots, and its vibrant color and silky texture remind me of the warm sunsets over the Miami coastline. From my very first sip, I was enchanted by its comfort and exquisite blend of flavors.
Caribbean Connection
What I truly love about Creme de Cenoura com Gengibre is its ability to fuse different cultural influences into one harmonious dish. Though Portuguese in origin, the soup’s ingredients – ginger, garlic, and carrots – remind me of the integral components found in many Caribbean dishes. Often, I find myself adding a dash of tropical flair to the soup by garnishing it with freshly chopped cilantro, which complements the dish beautifully and brings forward that lively Caribbean essence.
Ginger’s Dance
Being a dance teacher, I adore the way ginger takes center stage in this dish. It doesn’t overpower but instead plays a duet with the sweetness of the carrots, creating a symphony of flavors that dance on your palate. The fresh ginger grated into the soup brings warmth and a hint of spicy zest, much like the rhythmic drumbeats that fuel my Cuban and Spanish dance sessions.
This recipe was inspired by the renowned Portuguese chef, Nuno Mendes, whose innovative approach to traditional recipes has always been a source of inspiration for me. His ability to honor tradition while infusing modern elements motivated me to try my hand at this comforting and elegant dish.
The Creme de Cenoura com Gengibre also shares similarities with other velvety soups like the classic Spanish Gazpacho, which is another favorite in my household. Both are pureed soups and make for fantastic starters alongside a plate of assorted tapas. Additionally, this soup pairs amazingly well with crusty bread or a light salad, creating a balanced and satisfying meal.
So, why do I love this recipe? Because it’s more than just a soup; it’s a journey through different cultures and culinary techniques, encapsulating my love for diverse flavors and my heritage in every spoonful.
What You’ll Need
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 pounds carrots, peeled and sliced
- 1 tablespoon fresh ginger, grated
- 6 cups vegetable broth
- 1 cup heavy cream
- Salt to taste
- Freshly ground black pepper to taste
- Fresh cilantro or parsley for garnish (optional)
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Method
Step One
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
Step Two
Add the minced garlic to the pot and cook for another 1-2 minutes until fragrant, being careful not to let it burn.
Step Three
Stir in the peeled and sliced carrots and the grated fresh ginger. Cook for an additional 5 minutes, stirring occasionally.
Step Four
Pour in the vegetable broth, bringing the mixture to a boil. Once boiling, reduce the heat and let it simmer until the carrots are tender, about 20-25 minutes.
Step Five
Remove the pot from the heat and allow the mixture to cool slightly. Using an immersion blender, puree the soup until smooth. Alternatively, you can blend the soup in batches using a regular blender.
Step Six
Return the pureed soup to the pot over low heat. Stir in the heavy cream and season with salt and freshly ground black pepper to taste.
Step Seven
Ladle the soup into bowls and garnish with fresh cilantro or parsley, if desired. Serve warm.
