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Carrot, sweet potato and ginger soup

This came from a little handwritten booklet of soup recipes my younger sister gave me. There's plenty of recipes for carrot, sweet potato and ginger soup floating around the 'net, so you could add other herbs/flavours to the mix.

It does need a little blending, but you can either leave it as chunky, or as smooth, as you like.

Ingredients

* 1 onion
* 1 garlic clove
* 400g carrots (roughly chopped)
* 400g sweet potato (roughly chopped)
* 1 tsp grated fresh ginger (or as much as you like!)
* 1 ltr vegetable stock

> This makes four servings, but you can play about with amounts if you want more/less. I find that 1/4 ltr of veg.stock works well if you're only cooking for one.

Method:

-- Saute an onion for 6 minutes
-- Add the clove of garlic, and cook for a further 2 minutes
-- Add the carrots and sweet potato (roughly chopped) and the grated ginger. Fry for 2 minutes, and then add the vegetable stock.
-- Put the lid on the pan, and bring to the boil. Then turn the heat down, and simmer for 15 minutes, or until the vegetables are softened
-- Once the vegetables have softened, turn off the heat and pour the soup into a blender.
-- Blend to the desired texture

Once blended, you can either eat the soup straight away, reheat it a little, or save it for whenever you feel like it!

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