Carrot and Ginger Soup

Name: Carrot and Ginger Soup
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings freshly ground black pepper; 6 mediums carrots, peeled & chopped; 1 liter vegetable or chicken stock; 2 garlic cloves, peeled & crushed; 2 5cm piece fresh ginger, peeled & grated; 1 level tsp mustard powder; 4 servings natural soy yoghurt to serve; 1 teaspoon olive oil; 1 medium onion, peeled & chopped; 2 Tbsps parsley, roughly chopped; 1 pinch pinch of salt

Carrot and Ginger Soup might be just the soup you are searching for. One serving contains 154 calories, 8g of protein, and 4g of fat. This recipe serves 4. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up garlic cloves, cm piece ginger, level tsp mustard powder, and a few other things to make it today. Autumn will be even more special with this recipe. It is a good option if you're following a gluten free, primal, and vegetarian diet. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

Heat the olive oil in a large saucepan and soften the onion and garlic with the mustard powder, ginger, pepper and salt, adding 2 or 3 tablespoons stock after a minute or so. After another 2 -3 minutes, add the carrots, stirring well.

Ingredients you will need

Mustard Powder

Olive Oil

Carrot

Garlic

Ginger

Pepper

Onion

Stock

Salt

Equipment you will use

Sauce Pan

Pour in the rest of the stock, bring to the boil, then cover and leave to simmer for 40 minutes.When it is ready, whiz the soup until smooth in a blender, or using a hand-held stick blender in the pan.Stir in the chopped parsley, saving a little for garnish and reheat the soup gently if you need to.When serving, swirl a spoonful of yoghurt through each portion.

Ingredients you will need

Parsley