Now the recipe for the Carrot and ginger soup comes from the CSIRO healthy heart program book by Dr Manny Noakes and Dr Peter Clifton published by Penguin, 2008. But she made some changes to that recipe and I’ve included the notes – seen within the brackets – of what changes she made.
It is also wonderful to see that she is also supporting her local growers/producers by using a lovely olive oil from Goulburn – and I think you can also get your hands on it at some of the markets that she attends.
I think that this recipe is delicious and exactly what we need here at the moment, seeing as it is so cold. So duck out – find yourself some fresh, seasonal produce and get cracking on this soup!
CARROT AND GINGER SOUP
1 tabsp. olive oil (Laurel Brae olive oil from Goulburn)
1 onion diced
8 carrots peeled and chopped (although she wasn’t really counting at the time of preparation)
4 teasp. crushed ginger (fresh ginger root)
2 cloves of garlic crushed
1 long red chilli
1 teasp. grated orange zest (a couple of cumquats)
1 litre vegetable stock (chicken stock – just as good)
Heat oil, cook onion until soft on low heat. Add ginger, chilli, carrots, garlic and zest and cook until soft.
Add the stock and bring ot boil. Simmer covered for 15 min (or until you remember that it’s on the stove!).
Whiz in the blender (or use a stick blender – much easier and less washing up!). Throw coriander, spring onions or whatever on top – you can also throw in some yoghurt or sour cream.
