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Carrot and Ginger Soup

by Kate Mate (follow)
Kate Mate
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Another winter favourite of mine is Carrot and ginger soup. A beautiful vibrant orange colour and taste that is sensational. It's a change from always having pumpkin soup. Another favourite at my house.

Bowl of soup
Carrot and Ginger Soup ready to eat.

Preparation Time: 10 minutes
Cooking Time: 30-45 minutes
Makes: 4-6

8 large carrots
1 small white onion diced
2 stalks of celery
Vegetable stock 1 litre
1 teaspoon of minced garlic
1 teaspoon fresh grated ginger
1 tablespoon of olive oil

Peel carrots and cut into about 4 pieces each.
Add the oil to a large soup pan and turn on the heat to high.
Dice onion and add to the soup pan with the ginger and garlic. Sauté until onions are soft.
Add In vegetable stock and bring to the boil.
Cut celery into thin slices. This helps so it isn't stringy when the soup is blended.
Add the celery and carrot to the pan and turn the heat down to low to simmer.

Bowl of soup
Turn the heat down to low and simmer.

Cook for 30 to 45 minutes or until the vegetables are soft. If your knife goes straight through the carrots when tested it's done.
Using your stick blender, blend soup in the pot until it reaches a smooth consistency.

Bowl of soup
Blending soup to a smooth consistency.

Strain soup through a sieve when serving if you want to make sure there are no chunks of vegetables.
Serve with some toasted bread or just as is. It's a pretty thick and filling soup.

#Dairy Free
#Gluten Free
I like this Recipe - 4
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