Carrot and ginger soup

Carrot and ginger soup


Home-made garlic bread is the perfect accompaniment to this smooth carrot and ginger soup.

The ingredient of Carrot and ginger soup

  1. 5 medium (about 150g each) carrots, peeled, coarsely chopped
  2. 1 brown onion, halved, coarsely chopped
  3. 500ml (2 cups) hot water
  4. 2 tbsp Massel vegetable stock powder
  5. 1/2 tsp ground ginger
  6. 125ml (1/2 cup) thickened cream
  7. 2 garlic cloves, crushed
  8. 1 tbsp olive oil
  9. 1/2 baguette (French breadstick), cut into 2cm thick slices
  10. Freshly ground black pepper

The instruction how to make Carrot and ginger soup

  1. Preheat oven to 180u00b0C. Combine the carrot, onion, water, stock and ginger in a saucepan and bring to the boil over high heat. Reduce heat to low and simmer, covered, for 10-12 minutes or until carrot is tender. Set aside for 5 minutes to cool slightly.
  2. Pour the carrot mixture into the jug of a blender and blend until smooth. Return to the saucepan. Add the cream and stir over low heat for 2-3 minutes or until heated through.
  3. Meanwhile, combine garlic and oil in a bowl. Brush bread with oil mixture. Wrap in foil and bake in oven for 5-8 minutes.
  4. Pour soup in bowls and season with pepper. Serve with bread.

Nutritions of Carrot and ginger soup

calories: 335.556 calories
calories: 17 grams fat
calories: 8 grams saturated fat
calories: 33 grams carbohydrates
calories: 13 grams sugar
calories: 8 grams protein
calories: 33 milligrams cholesterol
calories: 650.79 milligrams sodium
calories: NutritionInformation


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