January 2010 - Ginger Carrot Soup
- Main Meal |
- Soup |
- Starter |
- Lactose-free |
- Vegetarian |
A bright, colourful and warming dish
- With thanks to:
- www.weightlossresources.co.uk
- Serves
- 4
Ingredients:
15ml (1tbsp) olive oil
1 onion
432g (1lb) carrots, peeled
10g (2tsp) ginger root, pared
1 vegetable
stock 
stock
See the electronic Food and Drink Directory for suitable products.
cube*
900ml (1½ pints) water
1tbsp basil, fresh
Salt and black pepper
Method:
- Heat oil in a large pan. Add in onion, carrot and ginger. Cook for 5 minutes to soften the onion
- Mix up vegetable stock using water and stock cube. Add to pan and bring to the boil. Cover saucepan and let simmer for 35 minutes so that your carrots are soft
- Pour contents of pan, along with salt and pepper, into food processor and blend, adding more water if needed
- Garnish with basil and serve
Notes:
*Please see your Food and Drink DirectoryOur annual Directory of gluten-free food and drink which manufacturers voluntarily submit to. for suitable products
Popular Places To Eat
Donations
-
£10Could help to produce a Food and Drink Directory, detailing products that are suitable for the gluten-free diet.
-
£15Could help to produce 10 information packs for newly diagnosed adults and children. It could also help towards the running costs of our Helpline.
-
£20Could help towards the cost of raising awareness of coeliac disease and DH amongst the general public, medical profession and food industries.
-
£50Could help towards medical research into all aspects of coeliac disease and DH.
