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ginger_talesIngredients
* 1 onion
* 1 garlic clove
* 400g carrots
* 400g sweet potato
* 1 tsp grated fresh ginger
* 1 ltr vegetable stock
> This makes four servings, but you can play about with amounts if you want more/less. I find that 1/4 ltr of veg.stock works well if you're only cooking for one.
Method:
-- Saute an onion for 6 minutes
-- Add the clove of garlic, and cook for a further 2 minutes
-- Add the carrots and sweet potato (roughly chopped) and the grated ginger. Fry for 2 minutes, and then add the vegetable stock.
-- Put the lid on the pan, and bring to the boil. Then turn the heat down, and simmer for 15 minutes, or until the vegetables are softened
-- Once the vegetables have softened, turn off the heat and pour the soup into a blender.
-- Blend to the desired texture
Once blended, you can either eat the soup straight away, reheat it a little, or save it for whenever you feel like it!
* 1 onion
* 1 garlic clove
* 400g carrots
* 400g sweet potato
* 1 tsp grated fresh ginger
* 1 ltr vegetable stock
> This makes four servings, but you can play about with amounts if you want more/less. I find that 1/4 ltr of veg.stock works well if you're only cooking for one.
Method:
-- Saute an onion for 6 minutes
-- Add the clove of garlic, and cook for a further 2 minutes
-- Add the carrots and sweet potato (roughly chopped) and the grated ginger. Fry for 2 minutes, and then add the vegetable stock.
-- Put the lid on the pan, and bring to the boil. Then turn the heat down, and simmer for 15 minutes, or until the vegetables are softened
-- Once the vegetables have softened, turn off the heat and pour the soup into a blender.
-- Blend to the desired texture
Once blended, you can either eat the soup straight away, reheat it a little, or save it for whenever you feel like it!
