Carrot and ginger soup: Difference between revisions
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# Pour into a blender or use a stick blender to produce a smooth soup. | # Pour into a blender or use a stick blender to produce a smooth soup. | ||
Divide half the soup between two bowls and save the rest to be reheated later in the week, for lunch. I'm trying with [[Dough balls]]. | Divide half the soup between two bowls and save the rest to be reheated later in the week, for lunch. I'm trying with [[Dough balls]] or [[Slow baked wholemeal loaf]]. | ||
[[Recipes | Other recipes]] | [[Recipes#Soups. | Soup recipes]] | [[Recipes | Other recipes]] | [[Recipes#Soups. | Soup recipes]] | ||
Latest revision as of 11:09, 18 January 2026
Carrot and ginger soup
Adapted from instruction book from Carrot and ginger soup.
Ingredients for 4
- 15ml olive oil.
- 1 onion, sliced.
- 5cm fresh ginger.
- 500g carrots, roughly sliced into rounds.
- 500ml of stock (if keeping lid on pan).
- 400g Cannellini Beans in Water.
Directions
- Heat pan, fry onions in oil.
- When translucent, add the ginger and cook for 2 minutes.
- Cook the carrots in the pot and ensure they are covered in the oil.
- Add the stock and bring to the boil. Simmer for 5 minutes.
- Add the beans in the water and cook for 10 minutes.
- Pour into a blender or use a stick blender to produce a smooth soup.
Divide half the soup between two bowls and save the rest to be reheated later in the week, for lunch. I'm trying with Dough balls or Slow baked wholemeal loaf.
