Carrot and Ginger Soup
A bag of carrots is one of the most economical wholefoods you can buy. In this recipe you don’t even need to peel them!
Teamed up with ginger, this soup is a winter warmer, particularly if you or whānau are under the weather with a cold or flu.
Preparation time
20 minutes
Serves
4 - 5
What you need
1 teaspoon oil
1 onion, peeled and chopped
1 teaspoon minced garlic OR 2 cloves garlic, finely chopped
1 tablespoon minced ginger OR finely grated ginger
1 kg carrots (that’s a bag), chopped with the skin on
4 cups chicken or vegetable stock
Salt and pepper to taste
Method
Heat oil in large saucepan; add onion and stir over medium heat until onion softens.
Add garlic, ginger and carrots and stir. Put the lid on, turn heat to low and let the carrots sweat for 5 minutes.
Pour in the stock and bring to a simmer for 20 minutes or until the carrots are completely soft.
Cool for 10 minutes, then blend until smooth using a stick blender.
Season with salt and pepper. Reheat the soup.
How to store carrots
According to Love Food Hate Waste, to stop your carrots going limp and black store them in an airtight container lined with a paper towel.
If you don’t have an airtight container that’s large enough to fit your carrots, then wrap them in a paper towel and store them in a sealed ziplock bag.
Did you know the 2-2-2 rule for leftover soup?
2 hours to get it in the fridge
2 days in the fridge
2 months in the freezer