Thursday, September 13, 2018

On the MENU this week.Carrot and Ginger Soup

Photograph per kind favour of Genius Kitchen

This week’s recipe is suitable for Vegans and Vegetarians, as well as the omnivores.  It has lovely flavours and is then made more exciting by the addition of the sushi ginger hidden in each bowl

1 tablespoon olive oil - 1 large onion, finely chopped - 1 dessertspoon (10ml) fresh ginger, grated - 1 liter good vegetable stock - 4 large peeled carrots, roughly chopped - Salt and black pepper - half a lemon - 50gm preserved sushi ginger from a jar
Fry the onion and ginger in the oil until they are soft. Add the stock and the carrots and simmer until the carrots are tender. Blend the ingredients until they are smooth and add salt and pepper. Stir in the lemon juice, taste and adjust seasoning as necessary
When serving, place 3-4 leaves of sushi ginger in the bottom of each soup bowl before pouring in the soup
You can also add peeled naartjie (clementine) segments if you don’t have sushi ginger
Serves four

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