CARROT & GINGER SOUP
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
1 large onion, peeled and chopped
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.