Carrot and ginger soup

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

Ingredients 8
Servings 5
Time 10 mins


  • 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


20 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).

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