Carrot and
Ginger Soup
No Count
Full
choice ½ pt full recipe
Serves
4
1 medium
onion, all types, chopped
1 teaspoon(s) spices, preferably ground ginger
1 stock cube, any type, (make 1 1/2 pints)
350 g carrot, sliced
15 g pasta, any type, dried, soup pasta (very tiny shapes)
1 pinch(s) salt, to taste
1 serving pepper, freshly ground, black
1 teaspoon(s) spices, preferably ground ginger
1 stock cube, any type, (make 1 1/2 pints)
350 g carrot, sliced
15 g pasta, any type, dried, soup pasta (very tiny shapes)
1 pinch(s) salt, to taste
1 serving pepper, freshly ground, black
Heat the
onion and ginger in a covered pan, with about 6
tablespoons of the stock.
Add the sliced carrots when the onion looks soft.
Pour in the remaining stock and bring to the boil. Turn down to a
simmer and cook, covered, for about 20 minutes.
Either mash the soup with a potato masher or liquidise it.
Add the pasta and season to taste with salt and pepper.
Heat through for another 5 minutes, until the pasta is soft.
tablespoons of the stock.
Add the sliced carrots when the onion looks soft.
Pour in the remaining stock and bring to the boil. Turn down to a
simmer and cook, covered, for about 20 minutes.
Either mash the soup with a potato masher or liquidise it.
Add the pasta and season to taste with salt and pepper.
Heat through for another 5 minutes, until the pasta is soft.
