Ginger and Carrot Soup
- 1 leek finely sliced
- 1 stick celery finely chopped
- 1 tbs fresh grated ginger
- 1 tps fresh grated turmeric or 1/2 tsp dry
- 600 g Carrot thinly sliced
- 1.3 litre Vegetable stock(hot)
- 1 onion chopped finely
- Salt and Pepper to taste
Method
Combine stock, leek, celery, carrot, ginger, turmeric and onion into a saucepan. Bring to the boil and simmer for 10 minutes. Remove the soup from the heat and cool slightly. Blend for 15 – 20 seconds. Pour the soup back into the saucepan to reheat and season with sea salt and pepper. Serve with fresh garden herbs.
Serves 2
Adapted recipe from The Healthy Chef