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Carrot and ginger soup

Carrot and ginger soup

2
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
A hint of fresh ginger adds some zing and subtle heat to this colourful carrot soup.

Ingredients

Olive oil

2 tsp

Leek

1 whole, (trimmed, washed, coarsely chopped)

Fresh ginger

1 tbs, (finely grated)

Garlic

2 clove(s), (crushed)

Carrot(s)

3 large, (finely chopped)

Orange sweet potato (kumara)

200 g, (kumara, peeled, chopped)

Chicken stock

4 cup(s), (1L)

Basil paste

1 tbs, (purchased)

Lemon juice

1 tbs

Instructions

  1. Heat the oil in a large saucepan over medium heat. Add the leek and cook, stirring, for 3–5 minutes or until softened. Add the ginger and garlic and cook, stirring, for 1 minute.
  2. Add the carrots, potato and stock and bring to the boil. Reduce heat, cover and simmer for 15–20 minutes or until the vegetables are softened.
  3. Using a stick blender or food processor, puree the soup until smooth. Return soup to the pan and stir over low heat until heated through. Season with salt and freshly ground black pepper.
  4. Combine basil paste and lemon juice in a small bowl. Serve soup drizzled with the basil mixture.

Notes

SERVING SUGGESTION: Serve with a wholegrain bread roll.Basil paste is sold in tubes in the fresh produce section of most supermarkets. If unavailable you can use ⅓ cup finely shredded fresh basil leaves instead.

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