Spiced carrot soup #2 recipe
information
Preparation time: 15 minutes,
Cooking time: 25 minutes,
Calories: 91 per portion
ingredients
1 onion, finely chopped
1 tablespoon olive oil
450 g (1 lb) carrots, peeled and roughly chopped
1 slice fresh root ginger, 5 mm (1/4 inch) thick
generous pinch of mixed spice
1 teaspoon grated orange rind
600 ml (1 pint) chicken stock
300 ml (1/2 pint) skimmed milk
1 teaspoon chopped fresh coriander
1 tablespoon olive oil
450 g (1 lb) carrots, peeled and roughly chopped
1 slice fresh root ginger, 5 mm (1/4 inch) thick
generous pinch of mixed spice
1 teaspoon grated orange rind
600 ml (1 pint) chicken stock
300 ml (1/2 pint) skimmed milk
1 teaspoon chopped fresh coriander
For the garnish
carrot slivers
fresh coriander sprigs
fresh coriander sprigs
method
1. Fry the onion gently in the oil for 3 minutes; add the carrots and fry together for a further 2-3 minutes. Squeeze the fresh ginger in a garlic press and add the juice to the vegetables; add the mixed spice, orange rind, stock, skimmed milk and chopped coriander.
2. Cover, bring to the boil and simmer gently for about 20 minutes, until the carrots are tender.
3. Blend the soup in a liquidizer until smooth. Reheat the soup, adjusting the consistency with a little extra stock if desired, then ladle into warmed soup bowls and garnish with the carrot slivers and coriander sprigs.
Fresh root ginger is available in most supermarkets. If you do not have a garlic press, use a pestle and mortar to extract the juice.
2. Cover, bring to the boil and simmer gently for about 20 minutes, until the carrots are tender.
3. Blend the soup in a liquidizer until smooth. Reheat the soup, adjusting the consistency with a little extra stock if desired, then ladle into warmed soup bowls and garnish with the carrot slivers and coriander sprigs.
Fresh root ginger is available in most supermarkets. If you do not have a garlic press, use a pestle and mortar to extract the juice.
serving amount
serves 4
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