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  • Seasonal recipe No 32 – Carrot and ginger soup

    Posted on February 19th, 2010 Trish No comments

    A warming soup with a bit of a kick that makes use of the seasonal carrots in our veg boxes – from the Riverford website.

    Preparation: 15 Mins
    Cooking: 50 Mins

    Serves: 4

    Ingredients
    1 tsp olive oil
    1 medium onion, peeled and chopped
    2 garlic cloves, peeled and crushed
    1 level tsp mustard powder
    2.5cm piece fresh ginger, peeled and grated
    freshly ground black pepper
    pinch of salt
    1 litre vegetable or chicken stock
    6 medium carrots, peeled and chopped
    2 tbsp parsley, roughly chopped
    natural yoghurt to serve

    Method
    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 tbsp stock after a minute or so. After another 2 -3 minutes, add the carrots, stirring well. 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. Sprinkle with chopped parsley and serve.

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