Carrot and ginger soup
- one cal spray oil
- 1 onion, finely chopped
- Thumb size piece of ginger, grated
- 2 garlic cloves, finely chopped
- 12 frozen carrots
- 1ltr chicken stock
Spray the oil in a saucepan over medium heat.
Add the onion, ginger and garlic.
Then add 1 litre of chicken stock along with 12 chopped carrots.
Reduce the heat to low. Cook, stirring occasionally, for about for about 40 minutes or until the carrots are very tender.
Remove from the heat and set aside.
Using a food processor or blender, blitz the soup in batches until it’s smooth. If it is too thick at this pont, thin it out with some water. Heat up in the saucepan and serve.