CARROT AND GINGER SOUP
Servings: 6 People
1 tbsp. olive oil
2 cloves garlic, minced
2 tbsp. ginger, grated
23 oz. (650g) carrots, peeled, chopped
4 cups (960ml)vegetable stock
1 tsp. salt
½ tsp. white pepper
1 tsp. thyme leaves, dried
14 oz. (400ml) can coconut milk, full fat
½ lime, juice
Heatthe olive oil in a large pan, over a medium heat. Cook the onion for 5-6minutes, until soft. Add the garlic and ginger, and cook for a further 1-2minutes.
Add the carrots, vegetable stock, salt, pepper and driedthyme, and stir well to combine. Simmer for 20-30 minutes, until the carrotshave softened.
Allowto cool slightly and blend until smooth using either a hand blender or a foodprocessor.
Finally,stir in coconut milk and lime juice, and serve
Thissoup can be stored in an air tight container in the fridge for up to 4 days
6 servings per container
- Amount Per ServingCalories187
- % Daily Value *
- Total Fat
- Total Carbohydrate
- Dietary Fiber 1g 4%
- Protein 2g 4%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.