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The original recipe for this tasty and nutritious soup is from taste.com (as described below) but it is easy to play with the ingredients to accommodate what ever ingredients you have to hand. You won't find an easier recipe, with just 5 main ingredients - carrots, ginger, garlic, onions and stock. Perfect for a hearty winter lunch or Sunday evening treat with toast.
Serves 2-3 as a main or 4 as an entree
Serves 2-3 as a main or 4 as an entree
Ingredients
Ingredients
Equipment Required
Equipment Required
2 tbspn olive oil
1 brown onion, finely chopped
5cm piece ginger, peeled, finely chopped (see Note 1)
2 garlic cloves, finely chopped
6 (1kg) carrots, peeled, chopped
4 cups (1L) chicken stock (see Note 2)
2 cups water
Sour cream, to serve
Chopped dill leaves (or other fresh herb), to serve
Medium saucepan
Blender
Method
Method
Heat oil in saucepan over medium heat. Add onion, ginger and garlic. Reduce heat to medium low. Cook, stirring occasionally, for 8-10 minutes, or until onion is soft.
Add carrots, stock and 2 cups of water to saucepan. Simmer, partially covered, for 35 to 40 minutes or until carrots are very tender. Remove from heat and set aside.
Using a food processor or blender, process soup, in batches, untill smooth. Return to saucepan and stir over low heat until warmed through.
Ladle soup into bowls. Top with sour cream and chopped herbs.
Notes
Notes
If you don't have fresh ginger or garlic to hand the bottled, crushed fresh products work quite adequately.
Substitute chicken stock with vegetable stock for a vegetarian dish.
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