SavageHoutkop
Veteran
- Location
- South Manchester-ish
Failsafe and simple - soup is slightly sweet (ginger-i-ness tends to depend on the ginger you use!).
If you freeze it it seems to thicken up and get more gingery (just to warn you!)
Ginger and Carrot Soup
Ingredients
2 tablespoons sunflower oil
1 onion, peeled and finely sliced
500g carrots, peeled and finely sliced
2 tablespoons fresh ginger, peeled and finely sliced
2 stock cubes, made up with 900ml boiling water
1 tablespoon honey
15g butter
Method
If you freeze it it seems to thicken up and get more gingery (just to warn you!)
Ginger and Carrot Soup
Ingredients
2 tablespoons sunflower oil
1 onion, peeled and finely sliced
500g carrots, peeled and finely sliced
2 tablespoons fresh ginger, peeled and finely sliced
2 stock cubes, made up with 900ml boiling water
1 tablespoon honey
15g butter
Method
- Heat the oil in a large saucepan then add the onion and saute for about 5-8 minutes until softened.
- Next add the carrots and ginger, cook for a further 5-10 minutes. Finally add the stock and honey, bring to the boil then cover and simmer for 30 minutes.
- Allow to cool slightly then add the butter. Transfer to a food processor and blend to a smooth puree. Reheat gently for 1-2 minutes then transfer to warmed serving bowls.