Carrot And Ginger Soup
|Olive oil||2 Tablespoon|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), crushed|
|Finely grated root ginger||1 Tablespoon|
|Grated ginger||1 Tablespoon|
|Carrots||12 Ounce, sliced (375 Gram)|
|Vegetable stock/Chicken stock||1 1⁄2 Pint (900 Milliliter)|
|Lime juice/Lemon juice||2 Tablespoon|
|Cream||2 Tablespoon (To Serve)|
|Spring onions||2 , finely chopped|
|Soured cream||3 Tablespoon (To serve)|
1. Heat the oil in a saucepan over a low heat, add the onion, garlic and ginger and cook for 5-6 minutes, or until softened.
2. Add the carrots and stock and bring to the boil, then reduce the heat and simmer for 15-20 minutes, or until the carrots are tender.
3. Puree the soup in a blender or food processor with the lime or lemon juice until smooth. Strain it through a sieve and return to the saucepan to reheat. Serve with a spoonful of soured cream in each bowl of soup and sprinkle with spring onions.