Carrot and ginger soup

Home-made garlic bread is the perfect accompaniment to this smooth carrot and ginger soup. 

Cooking Time

30 minutes

Ingredients (serves 4)

• 5 medium (about 150g each) carrots, peeled, coarsely chopped
• 1 brown onion, halved, coarsely chopped
• 500ml (2 cups) hot water
• 2 x 14g pkts vegetable concentrated liquid stock (MasterFoods brand)
• 1/2 tsp ground ginger
• 125ml (1/2 cup) thickened cream
• 2 garlic cloves, crushed
• 1 tbs olive oil
• 1/2 baguette (French breadstick), cut into 2cm thick slices
• Freshly ground black pepper

 

Method

1. Preheat oven to 180°C. Combine the carrot, onion, water, stock and ginger in a saucepan and bring to the boil over high heat. Reduce heat to low and simmer, covered, for 10-12 minutes or until carrot is tender. Set aside for 5 minutes to cool slightly.
2. Pour the carrot mixture into the jug of a blender and blend until smooth. Return to the saucepan. Add the cream and stir over low heat for 2-3 minutes or until heated through.
3. Meanwhile, combine garlic and oil in a bowl. Brush bread with oil mixture. Wrap in foil and bake in oven for 5-8 minutes.
4. Pour soup in bowls and season with pepper. Serve with bread.