Here’s our Friday Feast recipe for all you foodies out there. Hot off the press from Ray’s Veg. Yum!
Warming Carrot & Ginger soup.
Great soup to beat the winter rain and wind, with sweetness from the carrots and warming heat from the ginger.
1 onion – peeled and chopped
2 celery sticks, chopped
2 garlic cloves, peeled and chopped
1.5 cm piece root ginger, peeled and finely grated
1 litre vegetable stock
600g Carrots, peeled and roughly chopped
salt and pepper for seasoning
Vegetable oil to cook with.
Optional – natural yogurt and chopped parsley to garnish
Using some oil cook onions, celery, garlic and ginger for 2-3 ,minutes, until onions soften.
Add the stock and carrots, bring to boil.
Reduce the heat and simmer for 20 minutes or until the carrots are tender. Season well.
Blend the soup by using either stick blender or transferring to a food processor blender.
Blend till soup is almost smooth.
Serve soup hot.
Optional – serve the soup with a swirl of yoghurt and a sprinkling of parsley.