GINGER LEMON CARROT SOUP
Heat the vegetable stock on the stove. Cut the carrots into small cubes, transfer to a heatproof bowl, season with salt, black pepper and add some olive oil.
Add the onions and ginger and steam in the microwave oven by touching “MICRO POWER” to select cooking time of 10 minutes.
Place the carrots into the high power blender and add the vegetable stock. Blend till the mixture is smooth and without lumps.
Add the zest and juice of 2 lemons. Blend again and then pour into a bowl. Garnish with fresh coriander and serve with sourdough bread chunks as a meal.
Ingredients:
Serves 2
- 125g peeled carrot
- salt
- black pepper
- 10g olive oil
- 25g peeled and diced onion
- 0.5 knob (20g) of ginger
- 0.5l vegetable stock
- 1 zest and juiced lemons
- (for garnish) fresh coriander
- (for garnish) sourdough bread chunks