Carrot and ginger soup

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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.
• 750ml of stock (if keeping lid on pan).
• 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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