Carrot and ginger soup

Fairlady
5 servings Prep: 10 mins, Cooking: 20 mins
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Enjoy this healthy soup with some warm crusty bread.

By Food24 November 03 2009
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Ingredients (8)

2.00 onion — sliced
15.00 ml fresh ginger — peeled, chopped
30.00 ml sunflower oil
8.00 carrots — chopped
2.00 potatoes — chopped
1.00 Litres stock — chicken
salt and freshly ground black pepper
1.00 fresh coriander — chopped
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Method:

Sauté onions and ginger in oil until onions are transparent. Add carrots and potatoes and cook over low heat for 15 minutes, or until vegetables are tender.
Stir in chicken stock. Reduce heat, cover and simmer for 30 minutes.
Blend until smooth. Return soup to saucepan and heat through.
Season to taste with salt and pepper and serve sprinkled with coriander leaves.
TOTAL KILOJOULE COUNT: 3 640 kJ (870 Cal). A portion: 730 kJ (175 Cal).



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