Ginger Carrot Soup

Bright, colourful and warming. This ginger carrot soup recipe is particularly low in fat and calories - under 80 kcal per serving - which means you can enjoy it with a lovely chunk of wholemeal bread!

Ingredients

• 1 tbsp Olive Oil
• 1 Medium Onion
• 6 Large Carrots
• 10g Root Ginger
• 1 Vegetable Stock Cube
• 1½ Pints Boiling Water
• 1 tbsp Basil
• 1 tsp Black Pepper, Freshly Ground
• 1 tsp Sea Salt

Method

1. Heat oil in a large pan. Add in onion, carrot & ginger. Let cook for 5 minutes to soften the onion.
    
2. Mix up vegetable stock using water and stock cube. Add to pan and bring to the boil. Cover saucepan and let simmer for 35 minutes so that your carrots are nice and soft.
    
3. Pour contents of pan, along with salt & pepper, into food processor and blend, adding more water if needed.
    
4. Garnish with basil and serve.

Equipment Required

• Large saucepan