Carrot and ginger soup
(from Elyce123’s recipe box)
Makes 1.5 litres
Source: delicious. April 2006
Prep time: 15 minutes
Cook time: 25 minutes
Serves 4 people
Ingredients
- 10g unsalted butter
- 2 tsp olive oil
- 1 small onion, finely chopped
- 4cm piece fresh ginger, grated
- 6 large carrots (about 600g), halved lengthways and cut into 1cm pieces
- 750ml vegetable stock
- juice of 2 limes, plus lime wedges to serve
- fresh coriander sprigs, to garnish
Directions
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Melt the butter with the olive oil in a large saucepan over a medium-low heat. Add the onion, ginger and carrots and cook, stirring, for 10 minutes. Add the vegetable stock and 750ml water. Bring to the boil over a medium-high heat, then reduce the heat and simmer for 10-15 minutes, or until the carrots are softened. Set aside to cool slightly then blitz in a blender, in batches, until smooth. Reheat in a clean saucepan and divide between bowls.
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To serve, stir in the lime juice, sprinkle with freshly ground black pepper and garnish with coriander sprigs. Serve with lime wedges to squeeze over, and rice cakes.