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Carrot And Ginger Soup

Carrot And Ginger Soup

Carrot And Ginger Soup

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    Ingredients

    Product used:
    Baby Carrots 500g
    1kg McCain Baby Carrots chopped
    • 2 tablespoons olive oil
    • 1 brown onion, finely chopped
    • 5cm piece of ginger, peeled, finely chopped
    • 2 garlic cloves, finely chopped
    • 4 cups chicken stock
    • sour cream and chopped dill leaves, to serve

    Method

    1.Heat oil in a saucepan over medium heat. Add onion, ginger and garlic. Reduce heat to medium-low. Cook, stirring occasionally, for 8 to 10 minutes or until onion is soft.
    2.Add carrots, stock and 2 cups water to saucepan. Simmer, partially covered, for 35 to 40 minutes or until carrots are very tender. Remove from heat and set aside.
    3.Using a food processor or blender, process soup in batches, until smooth. Return soup to saucepan and stir over low heat until warmed through.
    4.Ladle soup into bowls. Top with sour cream and dill to serve.