Carrot and ginger soup

Recipe from: 6/16/1993 12:00:00 AM

Ingredients 8
Servings 1
Minutes 10 mins


Serving Change
  • 2
    onions, sliced
  • 15
    peeled, chopped fresh ginger
  • 30
    sunflower oil
  • 8
    carrots, chopped
  • 2
    potatoes, chopped
  • 1
    rich chicken stock
  • salt and milled black pepper
  • 1
    bunch fresh coriander leaves, chopped


10 mins
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).

Read more on: soup


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.