Monday, 16 April 2012

Carrot and ginger soup

Following a couple of weeks of excess eating and drinking over the Easter holidays, I feel the need for a little cutting down. A healthy, yet filling homemade soup seems a good place to start. I had a huge piece of ginger in the fridge which I brought back from holidays and a bag of carrots which needed to be used up. Result, a really tasty soup with a little kick of ginger, just add more ginger if you want the taste a little more fiery. This recipe has made enough to last a couple of days for lunches.


Ingredients
Olive oil
1 onion, chopped
1kg of carrots, peeled and chopped
approx 40g root ginger, peeled and chopped
1 litre of vegetable stock


Method
Fry the onion in olive oil in a large pan, until golden and softened. Add the chopped carrots, ginger and the stock and cook until the carrots are soft. Puree with a blender. Add a little milk if you want a thinner consistency.


Variations 
Carrot and ground coriander
Carrot and red pepper
Carrot and orange


All tried and tested and all delicious.



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