The Best Guide for the NN12 Area

Carrot and Ginger Soup

Preparation Time: 15 minutes

Cooking Time: 50 minutes

Serves: 4

Ingredients

1tsp olive oil
1 medium onion, peeled & chopped
2 garlic cloves, peeled & crushed
1 level tsp mustard powder
2.5cm piece fresh ginger, peeled & grated
freshly ground black pepper
pinch of salt
1 litre vegetable or chicken stock
6 medium carrots, peeled & chopped
2 tbsp parsley, roughly chopped
natural yoghurt to serve

Instructions

Warming and good for a new year healthy eating regime. Ideal for taking to work in a flask for lunch, just omit the yoghurt until you serve it. Try using half carrots and half parsnips for a different flavour.
Heat the olive oil in a large saucepan and soften the onion and garlic with the mustard powder, ginger, pepper and salt, adding 2 or 3 tbsp stock after a minute or so. After another 2 -3 minutes, add the carrots, stirring well. Pour in the rest of the stock, bring to the boil, then cover and leave to simmer for 40 minutes. Blend the soup until smooth. Stir in the chopped parsley. When serving, swirl a spoonful of yoghurt through each portion.

Courtesy of http://www.riverfordsacrewell.co.uk/

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