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Cold winter evenings are the best time to concoct a deliciously warming supper dish and my favourite is a glorious brightly coloured Carrot and Fresh Ginger Soup.  When you arrive back at the hotel chilled from your day’s activities out and about in Exmouth a hearteningly wholesome dish is very welcome. This soup even looks warm with it’s fantastic rich orange colour with a sprig of green added to the serving.

I personally love popping into the kitchen when winter soups are being prepared as the steam and aromas alone give me that wonderful cosy feeling which i know our guests will also enjoy when the bowl is placed in front of them at dinner.

Our chef’s successful recipe :

Ingredients: 2 large onions, 3 cloves of garlic, 10 carrots, 3 potatoes, stock, fresh ginger, sprig of coriander

chop up 2 large onions and fry in a table spoon of olive oil, adding 3 chopped cloves of garlic

peel and chop 10 large carrots and 3 large potatoes and add to the onions

Fry gently for 6 minutes and then add 1 1/2 litres of fresh stock (chicken or vegetable)

at this stage peel and grate two tablespoons of fresh ginger into the pot

   

Season with salt, pepper

Leave soup to simmer until vegetables are cooked through

Whizz and add a sprig of coriander to your serving along with some chunky freshly baked bread

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