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Carrot And Ginger Soup

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Ingredients
  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
  Salt To Taste
  Cream 2 Tablespoon (To Serve)
  Pepper To Taste
  Spring onions 2 , finely chopped
  Soured cream 3 Tablespoon (To serve)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Carrot
Interest: 
Healthy

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