Mar 14
Carrot & Ginger Soup
Ingredients:
1 medium onion, peeled and chopped
450g carrots, peeled and chopped
2.5-3.5 cm piece fresh ginger, grated
2 cloves of garlic, peeled and crushed
600 ml vegetable stock
1 glass dry white wine
salt and freshly ground black pepper
Method:
Put the chopped onion and carrots in pan with a little water.
Cover and cook over a low heat for 5-10 minutes. Add the ginger and garlic, and cook for a further 2-3 minutes. Add the wine and stock, cover and simmer for 30 minutes. Purée the soup in a processor or blender.
Season to taste.
Serving Suggestions:
Serves 4
