Carrot & Ginger Soup
Prep time: 15 minutes
Cook time: 35 minutes
1 medium onion, peeled and chopped
1 clove garlic, chopped
1 tbsp oil
700g carrots, peeled and chopped
1tsp grated ginger root
900 ml light vegetable stock
1 tbsp chopped fresh coriander or other herb of choice
- Fry the onion and garlic in the oil for 5 minutes in a covered pan without browning.
- Add the carrots, ginger and a sprinkling of salt & pepper. Cover and lightly fry for a further 10 mins, stirring occasionally.
- Add the stock, bring to the boil, then simmer for 15 mins, or until the carrots are tender.
- Puree the soup in a blender and serve. Garnish with chopped fresh herbs to taste.
NotesIf this soup is intended for very young children consider reducing or removing ginger from the ingredients.