carrot and ginger soup
Preparation Time: 15 Mins
Cooking Time: 50 Mins
Serves: 4
Ingredients
1 tsp olive oil
1 medium onion, peeled & chopped
2 garlic cloves, peeled & crushed
1 level tsp mustard powder
2.5cm piece fresh ginger, peeled & grated
freshly ground black pepper
pinch of salt
1 litre vegetable or chicken stock
6 medium carrots, peeled & chopped
2 tbsp parsley, roughly chopped
natural yoghurt to serve
Instructions
If like us you are feeling slightly sluggish following the Christmas binge, you may like to try nutritionist’s, Natalie Savona’s detox recipe for carrot and ginger soup. Natalie’s book ‘Wonderfoods’ is packed full of easy detox recipes – all perfect for kick starting 2007!
Heat the olive oil in a large saucepan and soften the onion and garlic with the mustard powder, ginger, pepper and salt, adding 2 or 3 tbsp stock after a minute or so. After another 2 -3 minutes, add the carrots, stirring well. Pour in the rest of the stock, bring to the boil, then cover and leave to simmer for 40 minutes. When it is ready, whiz the soup until smooth in a blender, or using a hand-held stick blender in the pan. Stir in the chopped parsley, saving a little for garnish and reheat the soup gently if you need to. When serving, swirl a spoonful of yoghurt through each portion. Sprinkle with chopped parsley and serve.
