THE RECIPE LIBRARY

Carrot and Ginger Soup

(Serves 2)
 
Preparation time 20 minutes
 
Ingredients
 
2tbsp sunflower oil
225g/8oz Carrots, thinly sliced
1tbsp grated fresh Root Ginger
450ml/ ¾ pint Vegetable Stock
Freshly ground Black Pepper
30ml/ 2 tbsp Plain Yoghurt (optional)
2 sprigs of Parsley(chopped) to garnish

Method

1. Heat the oil in a saucepan, add the carrots and ginger and cook gently for 10 minutes.
 
2. Stir in the stock, bring to the boil, then reduce the heat and cook for about 10 minutes until the carrots are soft.
 
3. Blend in a liquidiser or rub through a sieve until smooth.
 
4. Return the soup to the saucepan to reheat. Season to taste with freshly ground black pepper.
 
5. Serve in warm bowls, garnished with a swirl of yoghurt and a sprinkling of parsley.
 
This easy to prepare, winter warmer soup, is perfect for a light meal on chilly days, served with warm crusty bread or naan bread. The unusual addition of fresh root ginger not only gives it a spicy flavour, but is said to protect against colds.
For more information on ginger, including how to prepare it, and its benefits, see:-
 
http://www.waitrose.com/frontend/popups/rec_gloss.asp?uidstr=157
http://www.menumagazine.co.uk/book/azginger.htm