Carrot & Ginger Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
2 lugs of olive oil1 yellow onion, peeled and diced3 spring onions finely sliced3 cloves of garlic, minced2kg (2.2 pounds) of carrots peeled and chopped4 cups chicken stock (I use homemade chicken stock so sodium is at a minimum)1/4 tsp ground nutmeg2 tsp ground ginger (or 1.5tbsp freshly grated ginger)1/4 tsp fresh ground black pepper2 tbsp whole almonds
In a medium saucepan over a low flame, heat your olive oil. Add to the pan the garlic, spring onion and yellow onion and toss with a wooden spoon until glassy.
Add the carrots, giving them a good stir to coat them in the olive oil, garlic and onions and cook for about five minutes, stirring occasionally.
Sprinkle in the nutmeg, ginger and pepper - stir for another minute or until fragrant.
Pour in the chicken stock and bring to a boil. Simmer for 10-15 minutes or until the carrot is tender. Remove from heat.
When the soup has cooled significantly, place into a blender with the almonds to puree (or use a stick blender). Do not attempt to blend the soup while it is hot unless you're a masochist and you really love getting horrific burns and boiling soup on your eyeballs. It isn't pleasant.
For people trying to watch their waistline, this is also a really healthy dinner when served without sour cream or bread.
Serving Size: Serves 8-10
Add the carrots, giving them a good stir to coat them in the olive oil, garlic and onions and cook for about five minutes, stirring occasionally.
Sprinkle in the nutmeg, ginger and pepper - stir for another minute or until fragrant.
Pour in the chicken stock and bring to a boil. Simmer for 10-15 minutes or until the carrot is tender. Remove from heat.
When the soup has cooled significantly, place into a blender with the almonds to puree (or use a stick blender). Do not attempt to blend the soup while it is hot unless you're a masochist and you really love getting horrific burns and boiling soup on your eyeballs. It isn't pleasant.
For people trying to watch their waistline, this is also a really healthy dinner when served without sour cream or bread.
Serving Size: Serves 8-10
Nutritional Info Amount Per Serving
- Calories: 88.4
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 264.2 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 4.3 g
- Protein: 1.9 g
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