Carrot and Ginger Soup

Serves: 4

Cooking time: 2 hours

Ingredients

• 6 large carrots
• ½ teaspoon fennel seeds, BUY HERE
• ¼ cups of olive oil
• 1 tablespoon of onion powder, BUY HERE
• ¾ teaspoon of garlic powder, BUY HERE
• 2 celery stalks
• 1 teaspoon of ginger powder, BUY HERE
• 3 thyme sprigs
• 6 cups of vegetable stock
• 1 cup of dried green Puy-style lentils
• Crusty bread
• Optional seasoning: Chilli Flakes, BUY HERE, Basil, BUY HERE or Italian Mixed Herbs

Method

1. Preheat your oven to 180°C.
2. Roughly chop your 6 carrots. 
3. Put the carrots, fennel and 2 tablespoons of olive oils in a bowl, season as desired. Toss around until mixed.
4. Place the mix onto a tray and roast for 30 minutes or until tender.
5. Heat on medium a large saucepan and add the remaining 1 tablespoon of olive oil.
6. Add onion powder, garlic powder and celery and cook for a further 3-4 minutes or until softened.
7. Add ginger powder, thyme, stock and roasted carrots. Cook for 25-30 minutes or until liquid is slightly reduced.
8. Once reduce, add the soup to the blender and whiz until smooth. 
9. In another saucepan place the lentils and 2 ½ cups of cold water. Bring the lentils to a boil and then reduce heat to low and let it cook for 30 minutes or until liquid is absorbed.
10. Mix the soup and lentils together. Cook over medium heat for 2 minutes.
11. Serve the soup. Garnish with any extra thyme sprigs and bread. 

Posted By Herb Wholesalers

Updated : 6th November 2023 | Words : 242 | Views : 806