Roast carrot and ginger soup with coriander foam

Glass house/ Greenhouse

Glass house/ Greenhouse

The colour of winter is orange. Well, that will of course all depend on where you are and what you are doing but today my winter’s colour was orange and it all started with a buchu tea/palate cleanser concoction with orange marigold flowers floating in it. It actually started before that with a spectacular rainbow after a early morning winter rain. Not bad to wake up to this.image I do not see much daylight lately. Work is taking up all available and non- available time and we did one of our overnight trips just to get the soul back into the body again. Heading in the direction of Stellenbosch, we took a detour to Babylonstoren in Franschhoek for brunch. This has got to be one of my favourite places in the world.

Buchu palet cleanser

Buchu palet cleanser

The Greenhouse is so atmospheric and the back drop is the daily weather! Clever people. I had the scone with cream and cheese and my husband the hot dog with golden fried chips which I ended up politely “helping” him to finish……

Scones&cream please!

Scones&cream please!

imageA stroll through the gardens gave me this!

Typical detail Babylonstoren

Typical detail Babylonstoren

Soul restored, we drove to the Stellenbosch wine farms and log fires, cheese (me), wine tasting (husband) followed by a very cheffy dinner and I am not complaining at all. Back into food heaven after I went through a bit of a food slump lately. My starter was a honey glazed, roast carrot and ginger soup that set my brain into a recreation obsession for the rest of the weekend and that is exactly what I made when I got home, even before I unpacked my overnight bag, handbag still slung over my shoulder (just kidding or did I…..?)

I used:

a bunch of medium sized carrots

50 ml marmalade( you can also use honey and orange peal instead)

fresh ginger

cinnamon

1 liter liquid vegetable stock or more if you want a running consistency

125 ml cream

olive oil to drizzleimage

The secret is to first roast the vegetables, mixed with the ginger and marmalade and drizzled with olive oil to intensify the flavours at 180 C for about 45 minutes. When soft and gooey, add to the boiling stock for 5 minutes. Liquidize in the blender and add the cream.

Roasted carrot, marmalade and ginger soup

Roast carrot, marmalade and ginger soup

and then came the foam……

Coriander spiced foam

Coriander spiced foam

At the crafty cheffy dinner everything had a foam or a jus or a bit and a bob and of course my soup needed foam! This is where I started getting very clever. I have a milk frother! I frothed the milk and added dried coriander spice and voi- la! Coriander foam!

Random Photo:

Still at BabylonstorenimageOn the way to Stellenboschimage

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28 thoughts on “Roast carrot and ginger soup with coriander foam

  1. Kicking myself because the milk frother was one item we left behind when we moved from Oklahoma to Kansas…. I donated it to a Women’s Shelter, since we never used it. I had no idea it could work to make a foam…

    oh, well… live and learn! Beautiful soup!

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  2. A fabulous post! Love your soup – the idea of including marmalade is intriguing. I’m too old and traditional, however… foam, albeit modernist, reminds me of sick dogs. sorry. But your flavors are fabulous, as I said!!!

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  3. wow that looks amazing, interesting use of marmalade – love carrots and coriander and ginger, yum. Its summer here though and this sounds wintery. SA is still on my list of places to visit sometime, I think November in your summer. I hear it is a very beautiful place to be!

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      • 🙂 soup looked great! I will let you know if I ever make it down there, I am hoping I will. Maybe this year depending on what happens work wise. I have an itinierary an agency sent me last year its in my inbox, sadly didn’t make it then…but I live in hope!

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