Carrot and ginger soup: Difference between revisions
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* 5cm fresh ginger. | * 5cm fresh ginger. | ||
* 500g carrots, roughly sliced into rounds. | * 500g carrots, roughly sliced into rounds. | ||
* | * 500ml of stock (if keeping lid on pan). | ||
* 400g Cannellini Beans in Water. | * 400g Cannellini Beans in Water. | ||
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.
