Carrot and Ginger Soup

This recipe came from the chef at Ganni Restaurant, Leis, in Switzerland. The exact measurements were not given as they produced it in bulk so I have used my taste but you can alter the amounts according to your taste. It was warming and delicious.
4 carrots, grated
1 onion, halved and sliced
3 cm fresh ginger, grated
2 tsp curry powder
1/2 tsp turmeric
1 lt vegetable stock
parsley, fresh, to garnish
Place all the ingredients except the ginger and parsley in a saucepan.
Bring to the boil and simmer for half an hour until the vegetables are tender.
Add the ginger and simmer for 5 minutes.
Serve hot garnished with parsley. Serve with warm bread rolls or croutons.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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1 Response to Carrot and Ginger Soup

  1. Carolyn Gallon says:

    Looks delicious Heather. Will make it tomorrow for dinner. Many thanks.
    All the best , Carolyn.

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