This cool carrot soup is the perfect start to a summer dinner.
- Melt the butter with the oil in a large saucepan over medium-low heat. Cook onion, ginger and carrot, stirring, for 10 minutes. Add stock and 3 cups (750ml) water.
- Bring to the boil over medium-high heat, then reduce heat to medium and simmer for 10 minutes or until carrot softens. Cool slightly, then puree in a blender, in batches, until smooth. Refrigerate until chilled.
- To serve, stir in lime juice, sprinkle with freshly ground black pepper and garnish with coriander sprigs. Serve with lime wedges, and rice cakes spread with avocado if desired.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set