Carrot And Ginger Soup With Red Pepper Puree |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This is a thick healthy sweet and spicy soup that is easy to make and has a delicious flavour. Ingredients:
200 g carrots (approx 2 medium carrots), sliced thinly in rounds |
1 small stalk celery, sliced thinly |
500 ml chicken or vegetable stock |
50 - 100 ml extra stock or water |
2 tbsp olive oil |
1/2 - 1 old ginger, sliced thinly |
half an medium white onion, sliced thinly |
sea salt, optional |
red pepper puree : 2 red capsicums, quartered with stem and seeds removed, 2 cloves garlic, 1 tbsp olive oil, 1/4 tsp salt |
Directions:
1. Place the red capsicums on a sheet of foil under the grill until skins turns black and are puffed up.
2. Remove from oven, cool and peel off the skins. Discard the skins.
3. Place red pepper, garlic, olive oil and salt in a blender and puree till smooth.
4. Remove and place in a small bowl or storage container to cool.
5. Heat olive oil in a large saucepan.
6. Add onions and fry for about 1 minute.
7. Add ginger and continue to fry until onions start to become transparent.
8. Add celery and stir until coated in oil.
9. Add carrots and cook for another 2 - 3 minutes, stirring.
10. Add 500ml of stock and bring to the boil.
11. Lower heat and cover pot. Cook for 10 minutes or until soft. Turn off heat.
12. Stir until it has stopped steaming before pouring into a blender.
13. Blend until a very smooth consistency.
14. Pour back into pot. Taste the soup and check consistency.
15. If soup is too thick for your liking, add more stock. Alternatively, add water, tasting each time you add some water. Add a small pinch of sea salt if needed.
16. Pour into 2 bowls and stir in 1 flat tbsp of red pepper puree or more.
17. Serve.
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