A simple carrot soup with ginger giving it a great kick.
- Heat the olive oil in a large pan and gently fry the onions, ginger, and carrots. Stir regularly so they don’t burn or caramelize.
- Pour in the stock and bring to a low simmer. Cover the pan with a lid and cook for approximately 35 minutes until the carrots have completely softened.
- Remove the pan from the heat and use a hand blender to blitz the mixture to a smooth soup consistency. Season the soup with salt.
- Divide the soup between warm bowls and garnish with carrot shavings if desired.
All nutritional data are estimated and based on per serving amounts.
- Calories: 141
- Sugar: 5 g
- Fat: 8 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 0 g