Carrot and ginger soup
July 19, 2013 § Leave a comment
Ingredients for two people
|2 tbs||olive oil|
|1||red onion, sliced|
|1 large||ginger, sliced|
|2||garlic cloves, sliced|
|3||carrots, peeled and sliced|
|200 g||sweet potato, peeled and chopped in 1cm cubes|
|10 g||vegetable stock|
For the soup
Heat the olive oil in a pan over medium-high heat. Add the onion, ginger, and garlic to the pan, cook for 3 minutes or until the onion softens and the ginger is aromatic. Add the carrot and the sweet potato and cook for another 2 minutes. Dissolve every 10g of vegetable stock into 750ml of boiling water (10g:750ml). Now add the vegetable stock to the pot and bring to the boil. Reduce heat to a simmer and leave for 15-20 minutes, or until the carrot and the sweet potato are soft.
Remove the soup from the heat and allow to cool for a few minutes, place the contents into a food processor or using a wizz stick, blend the soup until smooth. Place the blended soup back in to the pot and bring to a simmer, adjust seasoning with salt and pepper.
For the bread
Pre-heat the oven to 180C. Place the bread the oven for 5-6 minutes. Remove, cut in half and butter it up (if you like).
Divide soup between bowls and dunk your delicious freshly baked bread into the soup.
To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au