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Carrot And Ginger Soup

100g onion, diced

300g carrots, peeled and diced

50g celery, washed and chopped

80g fresh ginger, peeled and chopped

2 cloves garlic, peeled and chopped

30g pumpkin seeds, (optional) can be substituted with cumin seeds

100ml fresh cream

20g butter oil for frying

2 sprigs thyme

500ml vegetable stock or chicken stock

Lightly toast the pumpkin seeds in a pan. Be careful not to burn them.

Mix the carrots, celery and onions together in a roasting tray. Lightly coat with oil. Roast in the oven at 180ºC until roasted.

Melt the butter in a pot. Add the ginger and simmer for 5 minutes. Add the garlic and simmer for 5 minutes. Then add the roasted veg together with the stock.

Simmer until the vegetables are well cooked and falling apart. Transfer to a blender or use a stick blender. The soup should not be too thick. Strain the soup through a fine mesh strainer.

Return to the heat in a clean pot. Reduce until the desired consistency. Add the cream and adjust the seasoning.

Serve hot with crispy ciabatta and sprinkle with pumpkin seeds.

Makes 1 litre or 4 portions.

Recipes

en-za

2022-06-29T07:00:00.0000000Z

2022-06-29T07:00:00.0000000Z

https://thepostza.pressreader.com/article/282041920818561

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