Sunday, April 17, 2011

Carrot & Ginger Soup

Carrots are on special this week at The Fresh Ingredient - so stock up, make this soup & freeze for later use.
This soup is fast & easy to make, tasty, and helps stave off colds.

Ingredients (serves 4)
2 tablespoons olive oil
1 brown onion, finely chopped
5cm piece ginger, peeled, finely chopped
2-3 garlic cloves, finely chopped
1kg (approx. 6) carrots, peeled, chopped
4 cups chicken stock
2 cups water
sour cream and chopped coriander leaves, to serve

1. Heat oil in a saucepan over medium heat. Add onion, ginger and garlic. Reduce heat to medium-low. Cook, stirring occasionally, for 8 to 10 minutes or until onion is soft.
2. Add carrots, stock and water to saucepan. Simmer, partially covered, for 35 to 40 minutes or until carrots are very tender. Remove from heat.
3. Using a stick blender, process soup until smooth. Return saucepan to low heat and stir until warmed through.
4. Ladle soup into bowls. Top with sour cream and coriander. Serve.

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