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COOKBOOK: Vegetarian Cookery - Rose Elliot

When we arrived from Vietnam I was twitching to get back in the kitchen. As I always do, I picked up a book and opened a page! The family was waiting with excitement, and in particular the young once who managed to survive on takeaway for the two weeks! 

Their faces dropped when they saw I had chosen a soup, carrot & ginger. They tried to change my mind but I’m a little militant and wouldn’t do so……..and, well lets just say that was an excellent decision! It was beyond delicious! They admitted this themselves!

This is a soup that all must try!

Hope you enjoy


Serves 4

1 large onion, peeled and chopped

15g butter

800g carrots, peeled and sliced

2 tablespoons fresh ginger, chopped

Salt & pepper

1litre vegetable chick broth (or vegetable broth for vegetarian)

4 tablespoons fresh cream + 1tbsp for decoration

Melt the butter in a deep pot, fry the onions until just soft. Add the ginger, carrots, salt & pepper and stock. Bring to boil and simmer for 15mins or until carrots are soft.

True heat off and puree soup with a hand held blender or in a processor. Add cream and mix well in the soup. Add the extra cream carefully on to the top and swirl with a skewer.

Its ready to serve.

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