Carrot and ginger soup

July 19, 2013 § Leave a comment

Carrot and ginger soup

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
2 bread roll

Hellofresh recipe

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).

To serve       

Divide soup between bowls and dunk your delicious freshly baked bread into the soup.

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