Carrot & ginger soup
On February - 28 - 2012
Ingredients:
- 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.