CARROT AND GINGER SOUP

Yields4 Servings
 750 ml vegetable stock
 1 tbsp oil
 1 onion, chopped
 1 tbsp grated fresh ginger
 1 kg carrots, chopped
 2 tbsps chopped coriander leaves
1

Put the stock in a saucepan and bring to the boil. Heat the oil in a large-based saucepan over a medium heat. Add the onion and ginger and cook for 2 minutes, or until the onion has softened.

2

Add the stock and carrots and bring to the boil. Then reduce the heat and simmer for 10 – 15 minutes or until the carot is cooked and tender.

3

Pour into a blender or food processor and process in batches until smooth. Return to the pan and add a litle more stock or water if necessary.

4

Stir in the coriander and season to taste. Heat gently before serving.

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