Carrot and Ginger soup

Carrot and Ginger soup

Carrot and Ginger soup

 

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Ingredients:

  • 3 Cloves Garlic
  • 1 inch piece Ginger
  • 1 large Onion, White
  • 4 Cups Vegetable Cubes, Kallo
  • 1 Tbsp Lemon
  • 1 2 Inch piece Turmeric

Preparation:

Dice the onion and carrot into small chunks (no need to be precise as everything will be blended at the end), and grate the ginger and turmeric finely.

Heat a small amount of olive oil in the bottom of a large stock pot and saute the onion for 3 minutes until translucent, then add the minced garlic, turmeric and ginger and saute for another 1 minute.

Next, add the diced carrot and saute for another 2 minutes. Then add the vegetable stock and simmer for 20-25 minutes until the carrot is cooked through and soft.

Use a stick blender to blend the soup until it’s smooth, or transfer into a standing blender and blend. Stir in the lemon juice, then serve with a swirl of coconut milk and some black sesame seeds.

Serves:

4 people

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