Carrot and ginger soup

Carrot and ginger soup

Ingredients

serves 4
  • •450g carrots, chopped into medium chunks
  • •1 large sweet potato, chopped into large chunks
  • •2 tbsp olive oil
  • •1 onion, chopped
  • •2 garlic cloves, minced
  • •1 tbsp fresh ginger, minced
  • •½ tsp cumin
  • •1L vegetable stock
  • •Juice of ½ lemon
  • •¼ tsp sea salt, to taste
  • •Ground black pepper, to taste

Directions

Cooking mode
  1. 1. Preheat the oven to 180°C. Prepare a large baking tray. Drizzle the carrots and sweet potato with 1 tbsp of oil and roast for 15–20 minutes.
  2. 2. Heat the remaining oil in a large pan, add the onion and cook for 3 minutes until softened. Add the garlic and cook for another minute. Stir in the ginger and cumin, and cook for 1 more minute.
  3. 3. Add the carrots, sweet potato and stock and bring to the boil, then reduce the heat. Cover and cook for 10 minutes until the carrots are tender.
  4. 4. Remove from the heat and blend until smooth. Stir in the lemon juice, season to taste and reheat to serve.
Baker Beanie Author

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