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.
Ingredients
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
Method
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.

Advertisements
This entry was posted in Soup and tagged , , , , , , . Bookmark the permalink.

One 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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s