Finally. Here’s that carrot and ginger soup recipe I promised.
You having a nice weekend?
I’m enjoying every second of mine….
….beers and vietnamese food last night…..
….trip to the auction rooms this morning (didn’t win the hat/bags I bid on but hey, ho, that’s the way it goes!)….
….walked through Greenwich Park….
….raided the Cat’s Protection charity shop (I love cats and thrifted goods so double win!)….
…spent a small fortune in Mark and Spencer’s food hall (including a bottle of vegan red wine – score!)….
….and now I’m chilling in front of the telly watching silly movies on filmfour (just my luck – just what I needed).
I love weekends:)
2 large celery sticks
1/2 head fennel
7-8 large carrots
1 large piece of ginger (approx 2”)
1 tsp garlic powder
1 vegetable stock cube
1 tbsp oil
salt and pepper
soya cream and hemp seeds to serve
heat the oil in a heavy based saucepan.
roughly chop the celery and fennel and add to pan. season with salt and pepper, clamp on lid and allow to soften for several minutes, stirring occasionally.
peel and chop the carrot into medium sized pieces. add to pan along with powdered garlic, stir and allow to soften for 5-10 minutes.
peel and mince the ginger. add to pan and stir to combine. let the ginger infuse a little before covering the vegetables with water and stock cube.
bring to a gentle simmer and cook for around 30-40minutes until the carrots are tender. stir occasionally.
blitz with a hand held blender until completely smooth. it may be a little thicker than desire so thin out with some water. taste for seasoning, heat gently on the stove, stirring frequently but do not allow to boil.
serve with a swirl of soya cream and a sprinkling of hemp seeds.