Ginger carrot soup

Recipe from: 6/1/2005 12:00:00 AM

Ingredients 13
Servings 5
Time

Ingredients

  • 2
    onions, coarsley chopped
  • 15
    ml
    butter
  • 30
    ml
    sunflower oil
  • 500
    g
    carrot rings
  • 45
    ml
    flour
  • 10
    ml
    curry powder
  • 30
    ml
    freshly grated ginger
  • 1
    Litres
    water
  • 45
    ml
    chicken stock powder
  • 250
    ml
    coconut milk
  • lemon and black pepper seasoning
  • 0.50
    lemon, the grated rind
  • 65
    ml
    fresh coriander leaves, chopped
 

Method

 
Sauté onion in butter and oil until soft.
Add carrots and stir-fry over a medium heat for three minutes.
Stir in flour, curry powder and ginger. Blend well, using a wooden spoon.
Add water, chicken stock powder and coconut milk.
Simmer slowly for 15 minutes.
Liquidise until smooth. Season to taste and add lemon rind.
Garnish with fresh coriander before serving.
 

Read more on: soup  |  sauté
 

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