Wednesday, May 5, 2010

Carrot and Ginger Soup

This is a lovely refreshing and tasty soup, with a beautiful colour!

Nutrition Data (per serving)
Calories 61
Protein 1.5g
Carbohydrate 15g
Fat 0g
Dietary Fibre 4g

Ingredients (serves 4)
1 litre stock, made with a stock cube
500g carrot, sliced
40g fresh ginger root, peeled

  •  Crumble the stock cube into 1 litre of water.  Add the sliced carrots and bring to the boil, then simmer for 15 minutes.
  • Meanwhile mash the ginger root in a blender.
  • In batches, add the carrots and some of the stock to the blender.  Puree until smooth, and transfer to a large container.  Obviously the blender will get very hot.
  • Put the mixed carrot and ginger puree back into the remaining stock and mix thoroughly.
  • Reheat to serve, or I think it's better served ice-cold.
This really is extremely refreshing ice-cold as the weather is getting warmer.  It freezes well, and yesterday I just took it to work still frozen and had it later in the day as a kind of vegetable slush puppy (ice drink)!  Delicious, and it's actually quite sweet too!

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