and Ginger Soup HT
Hot Vegetables Soups Starter
Gluten Wheat free Eggless
tbsp Olive Oil
Onion, finely chopped
900g/2lb Carrots, coarsely chopped
1.1L/40fl.oz. Fresh Chicken or Vegetable Stock
¼ teasp Ground Cinnamon
2 tbsp Crystallized Ginger, finely chopped
1 teasp Vanilla Extract
90ml/3fl.oz. Sour Cream
1. Heal the oil in a large saucepan until hot, add the onion and sauté for 5
Add the carrots and stir to coat then add the stock, mix well, reduce the heat,
cover and simmer for 20 minutes until carrots are tender.
Remove from heat and allow to cool slightly then transfer to a blender or food
processor and process until smooth.
Add sour cream, vanilla, and ginger, and process to mix well adding a little
more stock if the soup is too thick.
Return to the rinsed out saucepan, adjust the seasoning and gently heat through.
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