Gingered Carrot Soup
- RECIPE MAKES: 3 - 4 People
Peel and trim carrots; cut into 2 cm chunks. Place in medium sized saucepan with the water, cover and bring to the boil. Lower heat and simmer until tender.
Meanwhile, heat oil in a small frying pan. Add onion and saute over medium heat until tender (about 5 minutes). Add garlic, ginger, salt and spices. Turn heat to low and continue to saute for another 5 minutes. Onions will be very soft. Stir in lemon juice.
Blend or process everything together. It may take several batches; depending on size of blender. Transfer back to saucepan used for boing carrots and heat gently. Serve warmed to desired temperature.
Top Tip:
To save portions for another day, place foodstuff into a suitable freezer safe container. Freeze immediately once cooled in freezer set at or below -18C. Consult the freezer * rating for advice for how long frozen foodstuff can be kept. Defrost overnight in a refrigerator, or in a microwave using a suitable defrost setting. Consume defrosted food within 24 hours. Never re-freeze food that has been defrosted
- 500gm carrots
- 2 cups water
- 1 Tbsp vegetable oil
- 1 medium brown onion; peeled and chopped
- 1 tsp crushed garlic
- 1 Tbsp crushed ginger
- 1 tsp salt
- ½ tsp each cumin and cinnamon
- 1 Tbsp lemon juice
