Soups
Vegetarian/Vegan
Asian Fusion
Carrot and ginger soup
4
40 min
A comforting soup with added spice!
Ingredients
  • 1 tbsp olive oil
  • 1 red onion, diced
  • 3 garlic cloves, minced
  • 2 tsp ginger, minced 
  • 1kg carrots, chopped
  • 1 tbsp apple cider vinegar 
  • 1 litre vegetable stock 
  • 3 tbsp Miso paste 
  • Salt and pepper
  • 1 tsp sesame oil (to garnish)
  • 1 tsp sesame seeds (to garnish)
Needed kitchenware
  • Item A
  • Item B
  • Item C
Instructions
1.
Heat the oil over medium high heat in a deep pan.
2.
Once hot, add the garlic and ginger for about 2 minutes.
3.
Add the carrots, vinegar and stock. Bring to boil and then reduce to a simmer for 30 minutes.
4.
Use an immersion blender to blend until smooth. Alternatively, allow to cool and use a regular blender.
5.
Take 1 tbsp of the soup and mix the miso in with it. Then add this mixture to the rest of the soup.
6.
Season to taste and garnish with sesame oil and sesame seeds.
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Tip
Maintenance, not first 12 weeks
Cost-saving tips
Halal Friendly
Kosher Friendly
Abbi
Head Chef
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