Carrot & Ginger Soup

August 7, 2014
by hellofreshau Uncategorized @au

    The natural sweetness of the carrot, spiked with ginger, makes for a scrumptious soup.

    Carrot and ginger soup

    Ingredients for two people

    1 Lvegetable stock
    1 tbsolive oil
    1brown onion, finely diced
    1 knobginger, finely diced
    2garlic cloves, peeled & crushed
    4carrots, diced into 1 cm cubes
    2sweet potatoes, diced into 1 cm cubes
    2sourdough rolls
    1 tubyoghurt (optional)*

    Hellofresh recipe

    For the soup

    Dissolve every 10g of vegetable stock into 1L of boiling water (10g : 1L). Preheat the oven to 180C.

    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 carrots and the sweet potato (make sure the sweet potato is cut into small 1cm cubes) and cook for another 2 minutes. 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

    Place the bread in the oven for 5-6 minutes. Remove, cut in half and butter it up (if you like).

    To serve

    Divide the soup between bowls, serve with a dollop of yoghurt if you like, and dunk your delicious freshly baked bread into the soup.

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