Carrot & Ginger Soup
Delicious and hearty, Carrot and Ginger soup. Perfect for the cold winter days.
Equipment
Ingredients
- 750 g Carrots 4-5 Large
- 1 Onion
- 1 Orange 3 Large Zest strips
- 45 g Unsalted Butter
- 1 Litre Chicken Stock Stock cubes / Pots are fine
- 1 tsp Minced Ginger
- 3 cloves Garlic - Minced
- Parsley to Serve
- Natural Yoghurt for garnish Optional
Instructions
- Start by peeling the carrots, removing the tops and bottoms then slicing them.
- Peel and dice the onion
- Melt the Butter over a medium-high heat
- Sauté the diced onion and add the carrots, this should take around 8-10 minutes on a medium-high heat until the onions are soft and translucent.
- Once the onions are soft, add the minced ginger and diced garlic and allow to cook for a 2 minutes.
- Add a good pinch of salt
- Add the Chicken stock. In this recipe I used 2x Knorr Chicken stock pots to make 1L of Chicken stock
- Zest 3 large strips from the orange and add to the soup
- Bring to a simmer and cover, reduce to a low heat and cook for 45-60 minutes
- Once cooked, remove the orange zest
- Place the soup into a blender and blend for 30 seconds.
- Serve and Enjoy!
Video
Nutrition
Calories: 200kcal