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
© John & Lynne Ford, Adamastor & Bacchus 2018
