Carrot soup

Carrot soup

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Warm up with hearty carrot soup. For a low-FODMAP diet, please see the notes section.

The ingredient of Carrot soup

  1. 1 tablespoon olive oil
  2. 1 leek, halved lengthways, thinly sliced
  3. 6 carrots, peeled, chopped
  4. 4cm piece ginger, peeled, grated
  5. 2 cups Massel vegetable liquid stock
  6. 2 cups water
  7. Light sour cream, to serve
  8. Fresh dill, to serve
  9. Toast, to serve

The instruction how to make Carrot soup

  1. Heat oil in a large saucepan over medium heat. Add leek, carrots and ginger. Cook, uncovered, stirring occasionally, for 8 minutes, or until vegetables start to soften.
  2. Add stock and water to saucepan. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 20 minutes, or until carrots are very tender.
  3. Remove from heat. Set aside to cool slightly. Process or blend soup until smooth. Return to saucepan. Heat over medium-high heat until hot. Season with salt and pepper.
  4. Ladle soup into bowls. Top with sour cream and dill. Serve with toast.

Nutritions of Carrot soup

fatContent: 96.556 calories
saturatedFatContent: 5 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 8 grams carbohydrates
fibreContent: 6 grams sugar
proteinContent:
cholesterolContent: 2 grams protein
sodiumContent:

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