Difference between revisions of "Carrot and ginger soup"

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(Ingredients for 4)
(Ingredients for 4)
Line 9: Line 9:
 
* 5cm fresh ginger.
 
* 5cm fresh ginger.
 
* 500g carrots, roughly sliced into rounds.
 
* 500g carrots, roughly sliced into rounds.
* 1 litre of stock.
+
* 750ml of stock.
 
* 400g Cannellini Beans in Water.
 
* 400g Cannellini Beans in Water.
  

Revision as of 17:00, 20 September 2024

Other recipes | Soup recipes

Carrot and ginger soup

Adapted from instruction book from Carrot and ginger soup. Untried yet.

Ingredients for 4

  • 15ml olive oil.
  • 1 onion, sliced.
  • 5cm fresh ginger.
  • 500g carrots, roughly sliced into rounds.
  • 750ml of stock.
  • 400g Cannellini Beans in Water.

Directions

  1. Heat pan, fry onions in oil.
  2. When translucent, add the ginger and cook for 2 minutes.
  3. Cook the carrots in the pot and ensure they are covered in the oil.
  4. Add the stock and bring to the boil. Simmer for 5 minutes.
  5. Add the beans in the water and cook for 10 minutes.
  6. 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.

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