End of Week Ginger & Carrot Soup

Khanh Ong

Ingredients:

1 tsp EVOO
1 medium onion finely chopped
2 cloves of crushed garlic
one thumb sized piece of ginger grated
2 tsp ground cumin
1 tsp garlic powder
1 bay leaf
200g sweet potato peeled and grated
2 large carrots (350g) peeled and grated
500ml Massel chicken stock
a pinch of salt

TO SERVE:

60g Jalna Biodynamic yoghurt
Chopped chives
White pepper

Method:

In a medium pot on medium heat, add EVOO and onions. cook for 4-5 minutes until onions are softened
Add garlic, ginger, cumin, garlic powder and bay leaf for 1 minute until aromatic.
Add sweet potato, carrots, chicken stock and salt. Reduce heat to low and cook for 8-12 minutes until soft.
Set aside to cool and then remove bay leaves and blend veg.

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