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Veggie Recipe: Zingy Carrot and Ginger Soup

This healthy carrot soup is so easy to make, yet the taste belies the limited effort required. It’s a great starter, lunch or light meal and my cheaty melba toast is a fantastic accompaniment (even if I do say so myself!)

These quantities will make four modest portions or two big hearty bowls. You will need:

  • 6 carrots – don’t worry if they’ve been hanging around for a few days, they don’t have to be super fresh for this recipe (in fact it’s a great way to use up leftover carrots lurking in your veg tray)
  • 1 onion
  • 2 cloves of garlic
  • Pinch of dried or fresh coriander
  • A chunk of ginger, about an inch long
  • Litre of vegetable stock
  • 4 slices of wholemeal or white bread
  • A knob of butter

What to do:

  1. Preheat the oven to 180C/350F/Gas Mark 4
  2. Peel and chop the carrots and the onion. Peel and chop the garlic, or use a garlic press if you prefer
  3. Gently heat the butter in a large saucepan until it has melted. Add the onion and garlic to the saucepan and stir until softened. Be careful not to let them burn as this might add a bitter taste to the finished soup
  4. Pour the vegetable stock into the saucepan over the garlic and onions, and bring the boil
  5. Add the carrots to the boiling stock and leave to cook for up to 20 minutes until they are soft. While they are boiling, stir in the coriander. Chop the ginger finely or grate it, and add this to the boiling mixture
  6. While the soup is cooking, prepare your melba toast. Cut the crusts off the bread and flatten it out using a rolling pin. Bake it in the pre-heated oven for 10-15 minutes, turning halfway, until crispy
  7. When the carrots have softened, use a hand blender to blend all of the ingredients into a soup. If the consistency is too thick, add a bit more boiled water from a kettle, a little bit at a time until you’re happy with it
  8. Pour into bowls and serve with the melba toast. Eat and feel good :o)
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