Carrot & Ginger SoupAugust 7, 2014
The natural sweetness of the carrot, spiked with ginger, makes for a scrumptious soup.
Ingredients for two people
|1 L||vegetable stock|
|1 tbs||olive oil|
|1||brown onion, finely diced|
|1 knob||ginger, finely diced|
|2||garlic cloves, peeled & crushed|
|4||carrots, diced into 1 cm cubes|
|2||sweet potatoes, diced into 1 cm cubes|
|1 tub||yoghurt (optional)*|
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).
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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