Carrot And Ginger Soup Recipe
Ingredients
1 medium onion, peeled and finely chopped
1 tablespoon olive oil
450 g (1 lb) carrots, peeled and roughly chopped
1 slice fresh ginger, 5 mm (1/4 inch) thick
generous pinch of mixed spice
1 teaspoon grated orange rind
600 ml (1 pint) chicken stock
300 ml 1/2 pint) skimmed milk
1 teaspoon chopped fresh coriander
To garnish: carrot slivers fresh coriander leaves
Directions
1. Fry the onion gently in the oil for 3 minutes; add the carrots and fry together for a further 2-3 minutes.
2. Squeeze the fresh ginger in a garlic press and add the juice to the vegetables; add the mixed spice, orange rind, stock, skimmed milk and chopped coriander.
3. Cover, bring to the boil and simmer gently for
about 20 minutes, until the carrots are tender.
4. Blend the soup in a liquidizer until smooth.
5. Reheat the soup, adjusting the texture with a little extra stock if desired, then ladle into soup bowls and garnish with carrot slivers and sprigs of coriander.
2. Squeeze the fresh ginger in a garlic press and add the juice to the vegetables; add the mixed spice, orange rind, stock, skimmed milk and chopped coriander.
3. Cover, bring to the boil and simmer gently for
about 20 minutes, until the carrots are tender.
4. Blend the soup in a liquidizer until smooth.
5. Reheat the soup, adjusting the texture with a little extra stock if desired, then ladle into soup bowls and garnish with carrot slivers and sprigs of coriander.
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