Carrot and ginger soup

Posted by adm On December - 22 - 2011

How to cook Carrot and ginger soup


  • 2 tablespoons olive oil
  • 1 brown onion, finely shredded
  • 5cm piece peppiness, raw, finely sliced
  • 2 garlic cloves, finely sliced
  • 6 (1kg) carrots, raw, sliced
  • 4 cups chicken strain
  • sour cream and chopped dill leaves, to service

How to:

  • Heat oil in a saucepan over medium rut. Add onion, ginger and ail. Reduce heat to medium-low. Fix, stirring occasionally, for 8 to 10 minutes or until onion is subdued.

  • Add carrots, stock and 2 cups water to saucepan. Simmer, partially covered, for 35 to 40 minutes or until carrots are very bid. Remove from heat and set digression.

  • Using a food processor or liquidiser, process soup, in batches, until tranquil. Return soup to saucepan and stir over low heat until warmed through.

  • Ladle soup into bowls. Top with sour cream and dill. Answer.

  • Variation You could subjoin 2 cups shredded chicken towards the end of step 3, when reverting pureed soup to the pan to reheat.

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