Carrot soup recipe

Carrot soup

Ingredients (4 Servings):

• 1 tablespoon olive oil
• 1 leek, halved lengthways, thinly sliced
• 6 carrots, peeled, chopped
• 4cm piece ginger, peeled, grated
• 2 cups salt-reduced vegetable stock
• 2 cups water
• light sour cream, dill, and toast, to serve

Method of preparation:

1. Heat oil in a large saucepan over medium heat. Add leek, carrots and ginger. Cook, uncovered, stirring occasionally, for 8 minutes, or until vegetables start to soften.
2. Add stock and water to saucepan. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 20 minutes, or until carrots are very tender.
3. Remove from heat. Set aside to cool slightly. Process or blend soup until smooth. Return to saucepan. Heat over medium-high heat until hot. Season with salt and pepper.
4. Ladle soup into bowls. Top with sour cream and dill. Serve with toast.

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