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. |
Carrot And Ginger Soup
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
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. |