Ginger carrot soup

True Love
5 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (13)

2.00 onion — chopped
15.00 ml butter
30.00 ml sunflower oil
500.00 g carrots — peeled, sliced into rounds
45.00 ml flour
10.00 ml curry powder
30.00 ml fresh ginger — freshly grated
1.00 Litres water
45.00 ml stock powder — chicken
250.00 ml coconut milk
0.00 lemon and pepper spice
0.50 lemon — zest and juice
65.00 ml fresh coriander — chopped
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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.



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