Carrot and ginger soup with cornbread

Recipes / Soups

Welcome the Autumn season with this gluten-free carrot and ginger soup with cornbread.

Recipe «Carrot and ginger soup with cornbread» presented in category Recipes / Soups, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp Coles Brand pure olive oil, 1kg carrots, peeled, chopped, 2 potatoes, peeled, chopped, 2 tbsp grated ginger, 2 tsp ground cumin , 1/3 cup Coles Brand lite sour cream, to serve, 2 cups polenta, 3/4 cup rice flour , 1/4 cup potato flour, 1 tbsp baking powder, 75g butter, chilled, diced, 420g can Coles Brand corn kernels, drained, 1 cup Coles Brand shredded tasty cheese, 3/4 cup buttermilk, 1 tsp cumin seeds.

Ingredients:

  • 1 tbsp Coles Brand pure olive oil 
  • 1kg carrots, peeled, chopped 
  • 2 potatoes, peeled, chopped 
  • 2 tbsp grated ginger 
  • 2 tsp ground cumin 
  • 1/3 cup Coles Brand lite sour cream, to serve 
  • 2 cups polenta 
  • 3/4 cup rice flour 
  • 1/4 cup potato flour 
  • 1 tbsp baking powder 
  • 75g butter, chilled, diced 
  • 420g can Coles Brand corn kernels, drained 
  • 1 cup Coles Brand shredded tasty cheese 
  • 3/4 cup buttermilk 
  • 1 tsp cumin seeds 

Instructions

  1. Heat oil in a large pan on medium. Cook carrots, potatoes, ginger and cumin, stirring, for 1-2 mins, or until fragrant and well-combined. Add 5 cups water. Bring to boil, then reduce heat to low. Simmer, covered, for 20-30 mins, or until carrot is tender.
  2. Meanwhile, preheat oven to 200C or 180C fan-forced. Line a baking tray with baking paper. Sift polenta, rice flour, potato flour and baking powder into a large bowl. Rub in butter until mixture resembles coarse breadcrumbs. Add corn and cheese and mix to combine. Add buttermilk and gently mix to combine.
  3. Divide mixture into 6 equal pieces. Shape each into a round and place on prepared tray. Slash top of each damper and sprinkle over cumin seeds. Bake for 30-35 mins, or until golden and hollow-sounding when tapped.
  4. Using a hand blender, blend carrot soup until smooth. Ladle into bowls and top with a dollop of sour cream and black pepper. Serve with damper.