Carrot and ginger soup with yoghurt

Cooking Soups Carrot and ginger soup with yoghurt

This carrot and ginger soup with yoghurt is sure to warm you in the cooler months.

Lables: Vegetarian Egg free Fish free Gluten free Shellfish free Wheat free
  1. Heat a large saucepan over medium heat. Spray with olive oil spray. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic, ginger and cumin. Cook, stirring, for 1-2 minutes or until aromatic.
  2. Add the sweet potato, carrot, and stock. Increase heat to high. Bring to the boil. Cover and reduce heat to low. Cook for 15-20 minutes or until the vegetables are soft. Set aside to cool slightly.
  3. Place half the sweet potato mixture in the jug of a blender. Blend until smooth. Transfer the soup to a clean saucepan. Repeat with the remaining sweet potato mixture. Place the soup over low heat and stir until heated through. Season with pepper.
  4. Ladle the soup among serving bowls. Top with yoghurt and chives to serve.

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Olive oil spray
1 large brown onion, coarsely chopped
2 garlic cloves, crushed
2 tsp finely grated fresh ginger
2 tsp ground cumin
500g sweet potato , peeled, coarsely chopped
4 large carrots, peeled, coarsely chopped
1L salt-reduced chicken or vegetable stock
130g low-fat natural yoghurt
Chopped fresh chives, to serve

Adv

Autors
Preparation time
20
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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