McCain Food Service
Carrot And Ginger Soup
Carrot And Ginger Soup
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Loading...Ingredients
Product used:
1kg McCain Baby Carrots chopped
- 2 tablespoons olive oil
- 1 brown onion, finely chopped
- 5cm piece of ginger, peeled, finely chopped
- 2 garlic cloves, finely chopped
- 4 cups chicken stock
- sour cream and chopped dill leaves, to serve
Method
| 1. | Heat oil in a saucepan over medium heat. Add onion, ginger and garlic. Reduce heat to medium-low. Cook, stirring occasionally, for 8 to 10 minutes or until onion is soft. |
| 2. | Add carrots, stock and 2 cups water to saucepan. Simmer, partially covered, for 35 to 40 minutes or until carrots are very tender. Remove from heat and set aside. |
| 3. | Using a food processor or blender, process soup in batches, until smooth. Return soup to saucepan and stir over low heat until warmed through. |
| 4. | Ladle soup into bowls. Top with sour cream and dill to serve. |