Dinner

Carrot and Ginger Soup is for Dinner.

Carrot and Ginger Soup takes 10 minutes to prepare.

Carrot and Ginger Soup takes 15 minutes to cook.

Carrot and Ginger Soup makes 11 servings.

The ingredients for Carrot and Ginger Soup are:

2 lugs of olive oil
1 yellow onion, peeled and diced
3 spring onions finely sliced
3 cloves of garlic, minced
2kg (2.2 pounds) of carrots peeled and chopped
4 cups chicken stock (I use homemade chicken stock so sodium is at a minimum)
1/4 tsp ground nutmeg
2 tsp ground ginger (or 1.5tbsp freshly grated ginger)
1/4 tsp fresh ground black pepper
2 tbsp whole almonds

Here is how you make Carrot and Ginger Soup:

In a medium saucepan over a low flame, heat your olive oil. Add to the pan the garlic, spring onion and yellow onion and toss with a wooden spoon until glassy.Add the carrots, giving them a good stir to coat them in the olive oil, garlic and onions and cook for about five minutes, stirring occasionally.Sprinkle in the nutmeg, ginger and pepper - stir for another minute or until fragrant.Pour in the chicken stock and bring to a boil. Simmer for 10-15 minutes or until the carrot is tender. Remove from heat.When the soup has cooled significantly, place into a blender with the almonds to puree (or use a stick blender). Do not attempt to blend the soup while it is hot unless you're a masochist and you really love getting horrific burns and boiling soup on your eyeballs. It isn't pleasant.For people trying to watch their waistline, this is also a really healthy dinner when served without sour cream or bread.Serving Size:?Serves 8-10

The nutritional information for Carrot and Ginger Soup is:

• Servings Per Recipe: 11
• Amount Per Serving
• Calories: 88.4

• Total Fat: 2.7 g
• Cholesterol: 0.0 mg
• Sodium: 264.2 mg
• Total Carbs: 15.0 g
• Dietary Fiber: 4.3 g
• Protein: 1.9 g

The dietary needs meet for Carrot and Ginger Soup is Vegetarian