Carrot & ginger soup

Posted by adm On February - 28 - 2012

How to cook Carrot & ginger soup


  • 5 sensitive (roughly 150g each) carrots, raw, coarsely sliced
  • 1 brown onion, halved, coarsely shredded
  • 500ml (2 cups) hot weewee
  • 2 x 14g pkts vegetable concentrated liquid strain (MasterFoods sword)
  • 1/2 tsp ground gingery
  • 125ml (1/2 cup) thickened skim
  • 2 garlic cloves, humiliated
  • 1 tbs olive oil
  • 1/2 baguette (French breadstick), delve 2cm thick slices
  • Freshly ground black peppercorn

How to:

  • Preheat oven to 180°C. Combine the carrot, onion, weewee, stock and ginger in a saucepan and bring to the boil over high passion. Reduce heat to low and simmer, covered, for 10-12 minutes or until carrot is bid. Set aside for 5 minutes to cool somewhat.

  • Pour the carrot mixture into the jug of a blender and blend until quiet. Return to the saucepan. Add the cream and stir over low heat for 2-3 minutes or until heated through.

  • Lag, combine garlic and oil in a stadium. Brush bread with oil assortment. Wrap in foil and bake in oven for 5-8 proceedings.

  • Pour soup in bowls and season with peppercorn. Serve with bread.

  • Cooking time:30 min.

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