Carrot and Ginger Soup
Ingredients
350g/12 oz carrots, scraped and sliced
600 ml/1 pint vegetable stock
1 Piece fresh root ginger, peeled
25g/1 oz polyunsaturated margarine
2 Medium onions, peeled and sliced
1 Teaspoon ground ginger
1 Teaspoon grated orange rind
2 Tablespoon orange juice
Salt
Freshly ground black pepper
Garnish:
4 Tablespoons plain low-fat yogurt
4 Small parsley springs
Preparation Method
Put the carrots, stock and root ginger into a pan. Bring to the boil and simmer for 15 minutes. Discard the ginger and remove and reserve 1 tablespoon of the carrot slices.
Melt the margarine in a saucepan, add the onions and fry gently for 3 minutes. Stir in the ground ginger and cook for 1 minute. Stir in the orange rind and juice and add the carrots and stock. Cover the pan, bring to the boil and simmer for 10 minutes.
Puree the soup in a blender or food processor, or rub through a sieve. Return the puree to the puree to the pan and season to taste with salt and pepper.
To make the carrot garnish, thinly slice the reserved carrot slices and stamp out shapes with little aspic cutters.
Reheat the soup and pour it into a heated tureen or individual bowls. Swirl in the yogurt and garnish with the carrot shapes and parsley springs.
You can Serves 4 Carrot and Ginger Soup
