lydia150970
Gold Member
Carrot and Ginger Soup
Serves 6
Free on Green/EE/Original
Frylight
2 onions chopped
3 garlic cloves crushed
500gs carrots peeled and chopped
6cm ginger grated
2 bay leaves
2.5 litres vegetable stock (using Vecon)
Spray a large lidded saucepan with low fat cooking spray and heat until hot. Add onions and stirfry for 5 mins then stir in the garlic carrots ginger and bayleaves and cook for 1 min before adding stock. Bring to the boil. cover and simmer for 20 mins until tender.
Remove from heat take out bayleaves and transfer to food processor. Blend until smooth.
Variation - you can use the same amount of parsnips in place of carrots.
Serves 6
Free on Green/EE/Original
Frylight
2 onions chopped
3 garlic cloves crushed
500gs carrots peeled and chopped
6cm ginger grated
2 bay leaves
2.5 litres vegetable stock (using Vecon)
Spray a large lidded saucepan with low fat cooking spray and heat until hot. Add onions and stirfry for 5 mins then stir in the garlic carrots ginger and bayleaves and cook for 1 min before adding stock. Bring to the boil. cover and simmer for 20 mins until tender.
Remove from heat take out bayleaves and transfer to food processor. Blend until smooth.
Variation - you can use the same amount of parsnips in place of carrots.
