Carrot & Ginger Soup
Preparation Time: 15 minutes
Cooking: 45 minutes
Serves: 4 hearty
1. Heat the oil in a saucepan over a medium heat. Add onion, ginger and garlic. Reduce heat to medium-low. Cook, stirring occasionally, for 8-10 minutes or until onion is soft.
2. Add carrots, stock and 2 cups of water to the saucepan. Simmer partially covered, for 25-30 minutes or until carrots are very tender. Remove from heat and set aside.
3. Using a food processor or blender, process the soup in batches, until smooth. Return soup to the saucepan and stir over low heat until warmed through.
Ladle the soup into bowls. Top with yoghurt (or sour cream) and chopped parsley.
Serve with crusty bread.
2 tablespoons olive oil
1 brown onion, finely chopped
2 garlic cloves, finely chopped
1 kg carrots, peeled and chopped
1 Lt. Chicken stock
2 cups of water
Yogurt (or sour cream) and chopped parsley, to serve