CARROT AND GINGER SOUP (soup maker recipe) with air fryer croutons

 

This recipe arises from the simple fact of having a surfeit of carrots.

Vegetables are not cheap in France, whether in supermarkets, greengrocers or the market.  Frequently they don't keep too long either.  So when a huge bag of nice looking carrots is on offer it's hard to resist them but important to use them up.  

Although the month of May is not far away it's still very much soup weather here in France and the warmth of ginger was a welcome addition on a particularly unpleasant day.

Ingredients *

2 smallish potatoes

6 medium carrots

1 large onion

1 stick celery

1 vegetable stock pot

2 cloves of garlic, peeled and grated

1 small knob of fresh ginger, about 2 cm square, peeled and grated

Method

Prepare the potatoes, onion and celery and put into the machine.  Then prepare enough carrots to fill the machine to the bottom line.  Add the ginger, garlic and stock pot.

Add enough water to fill to the top line (about 1 litre).

Cook on smooth.

For the croutons

5 slices medium sliced white bread

2 tblsp olive oil or a blend of olive and sunflower

1 tsp garlic granules

1 tsp dried mixed herbs (or other herbs of your choice)

1/2 tsp salt

Method

Stack the slices of bread on a chopping board and remove the crusts with a long sharp knife.  Slice down through the stack to cut into 1cm (approx) dice.

Tip the bread into a large bowl, add the other ingredients and stir well to make sure the bread is all coated.

Tip into the basket of your air fryer and cook at 180°C for 8-10 minutes until golden brown and crisp.  Shake the basket two or three times to ensure even cooking.

The croutons will keep and stay crisp for several days if stored in a well sealed jar, tin or box.  (Also good on salads.)

Makes 4 generous servings

*the recipe has been amended slightly to my current way of making it.