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Carrot and ginger soup
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Delicious garlic bread pairs irresistibly with creamy carrot ginger soup.
Ingredients:
  • 5 medium (about 150g each) carrots, peeled, coarsely chopped
  • 1 brown onion, halved, coarsely chopped
  • 500ml (2 cups) hot water
  • 40.00 ml vegetable stock powder
  • 1.25 gm ground ginger
  • 125ml (1/2 cup) thickened cream
  • 1/2 baguette (French breadstick), cut into 2cm thick slices
  • Freshly ground black pepper
Instructions:
  • Preheat oven to 180°C. In a saucepan, bring together carrot, onion, water, stock, and ginger to a boil over high heat. Simmer covered on low for 10-12 minutes until carrot is tender. Let it cool slightly for 5 minutes before moving on.
  • Transfer the carrot mixture to a blender and blend until smooth. Pour the mixture back into the saucepan, then add cream and stir over low heat for 2-3 minutes until warmed.
  • Combine minced garlic and extra virgin olive oil in a bowl. Brush the bread slices with the fragrant oil mixture. Wrap the bread in foil and bake in the oven for 5-8 minutes until golden and crispy.
  • Ladle soup into bowls, sprinkle with freshly ground pepper, and serve with crusty bread.

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