Everyday cooking
Carrot & ginger soup
A smooth soup with bread for dipping.
- Preparation
- 15 min
- Cooking
- 30 min
- servings
- 2
Ingredients
- 500 g carrots
- 1 potato, about 150 g
- 1 onion
Ingredients
2 servings
- 500 g carrots
- 1 potato, about 150 g
- 1 onion
- 10 g fresh ginger
- 700 ml vegetable stock
- 1 tbsp olive oil
- 120 g bread
Let’s cook
- Peel and chop carrots and potato into small pieces. Chop onion and ginger.
- Soften onion in oil for 5 minutes. Add ginger for 1 minute.
- Add carrots, potato and stock. Bring to a simmer, cover and cook for 20 minutes until tender.
- Remove from the heat and blend with a stick blender, keeping the head submerged to avoid splashes. Serve with bread.
Times are approximate: adjust cooking to your equipment and check ingredient labels for allergens.