Chilled carrot & ginger soup

Posted by adm On March - 3 - 2012

How to cook Chilled carrot & ginger soup


  • 10g unsalted butter
  • 2 tsp olive oil
  • 1 small onion, finely sliced
  • 4cm piece gingerroot, raw, grated
  • 6 large carrots (astir 600g), halved longitudinally, delve 1cm pieces
  • 3 cups (750ml) reduced-sodium chicken strain
  • 1/4 cup (60ml) lime succus
  • Coriander sprigs and lime wedges, to dish

How to:

  • Melt the butter with the oil in a large saucepan over medium-low rut. Cook onion, ginger and carrot, stirring, for 10 proceedings. Add stock and 3 cups (750ml) weewee.

  • Bring to the boil over medium-high warmth, then reduce heat to medium and simmer for 10 minutes or until carrot softens. Cool somewhat, then puree in a liquidizer, in batches, until polish. Refrigerate until chilled.

  • To dish, stir in lime juice, sprinkle with freshly ground black pepper and garnish with coriander sprigs. Serve with lime wedges, and rice cakes spread with avo if desired.

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