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Carrot and Ginger Soup   HT   SP  40mins

 

Serves 4     Hot  Vegetables  Soups  Starter  Gluten Wheat free  Eggless 

 

Ingredients

2 tbsp Olive Oil

1 Onion, finely chopped
900g/2lb Carrots, coarsely chopped
1.1L/40fl.oz. Fresh Chicken or Vegetable Stock
¼  teasp Ground Cinnamon
2 tbsp Crystallized Ginger, finely chopped
1 teasp Vanilla Extract
90ml/3fl.oz. Sour Cream


Instructions


1. Heal the oil in a large saucepan until hot, add the onion and sauté for 5 minutes. 

 

2. Add the carrots and stir to coat then add the stock, mix well, reduce the heat, cover and simmer for 20 minutes until carrots are tender. 

 

3. Remove from heat and allow to cool slightly then transfer to a blender or food processor and process until smooth.

 

4. Add sour cream, vanilla, and ginger, and process to mix well adding a little more stock if the soup is too thick. 

 

5. Return to the rinsed out saucepan, adjust the seasoning and gently heat through. Serve hot.

 

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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size

 

Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug

Saucepan

Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender

 

Make Ahead

Allow to cool, cover and refrigerate

 

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