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:

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

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