End of Week Ginger & Carrot Soup
Khanh OngIngredients:
- 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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