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Gingered Carrot Soup

  • RECIPE MAKES: 3 - 4 People
Step 1

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.

Step 2

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.


Step 3

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