Recipe Inspiration

Ingredients...

20ml vegetable oil

250g chopped onion

2 crushed garlic cloves

1tsp ground ginger

30g fresh ginger

10g sugar

1 chopped red chilli

750g peeled and diced carrots

250g peeled and diced potato

50g Essential Cuisine Light Vegetable Stock Mix

1 lemon rind peeled

2.5ltrs water

Twist of freshly ground pepper Sea salt seasoned to your taste 2tsp finely chopped coriander

Method...

1. Heat oil in a suitable pan and add the chopped onions and garlic, fry gently until they are tender, with not too much colour

2. Add ginger, chilli and carrots and cook gently for 2-3 minutes

3. Add potatoes, water, Essential Cuisine Light Vegetable Stock Mix and lemon rind, bring to the boil

4. Simmer for 20 minutes or until the carrots and potatoes are tender 

5. Remove the lemon rind and puree the soup in a liquidiser or using a stick blender until smooth, pass through a sieve

6. Finally, reheat your soup and season to your taste, your Carrot, Ginger and Zesty Lemon Soup is now ready to serve in warm bowls sprinkled with the freshly chopped coriander

Chefs Tip

This soup is free of known allergens, but you can finish with a good spoonful of crème fraiche or natural yoghurt!