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 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
