Carrot & ginger soup with yoghurt

Posted by adm On October - 2 - 2011

How to cook Carrot & ginger soup with yoghurt


  • Olive oil spraying
  • 1 large brown onion, coarsely sliced
  • 2 garlic cloves, low
  • 2 tsp finely grated fresh gingerroot
  • 2 tsp ground cumin
  • 500g sweet tater (kumara), raw, coarsely shredded
  • 4 big (around 600g) carrots, raw, coarsely sliced
  • 1L (4 cups) h2o
  • 1 tsp Massel Salt Reduced Chicken Style stock powderise
  • 130g (1/2 cup) low-fat natural yogurt
  • Chopped fresh schnittlaugh, to help

How to:

  • Heat a large saucepan over medium passion. Spray with olive oil spraying. Add the onion and prepare, stirring occasionally, for 5 minutes or until subdued. Add the ail, ginger and cumin. Ready, stirring, for 1-2 minutes or until redolent.

  • Add the sweet spud, carrot, water and stock pulverization. Increase heat to high-pitched. Bring to the moil. Cover and reduce heat to low. Cook for 15-20 minutes or until the vegetables are subdued. Set aside to cool slimly.

  • Place half the sweet potato mixture in the jug of a liquidiser. Blend until tranquil. Transfer the soup to a clean saucepan. Repeat with the remaining sweet potato assortment. Place the soup over low heat and stir until heated through. Season with peppercorn.

  • Ladle the soup among serving bowls. Top with yoghurt and chives to dish.

  • Freezing tip: Store in an airtight container in the freezer for up to 3 months.

  • Prepare time:20 min.

    Cooking time:30 min.

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